I put this dish on our meal plan since I wanted to use up some of the basil from our garden. We have so much basil that I can’t keep up. Not that I’m complaining about this problem – it’s a good one to have.
Unfortunately I can’t say the same about most of our other plants. Let’s just say that this is definitely a learning year for us. Some of our plants are not looking so good. I blame it on the heat (or at least that’s what I tell myself). And then we have our zucchini and pepper plants which look super healthy but just won’t produce anything. It’s infuriating. I seriously want to go out back and scream at them. But then our neighbors will think I’m crazy, so I’ve restrained myself.
Anyway, back to this recipe. We love the combination of tomatoes and basil, and I was looking for some quick new dinner options. This dish fit the bill. It’s simple to prepare, doesn’t require a long list of ingredients and the fresh produce really shines through. We served this with a side of couscous, another item that I was trying to use up, and it paired very well. I have a feeling I’ll be making this again soon to use up some more basil….
- 1 pint cherry (or grape) tomatoes, halved or quartered depending on size
- 1 clove garlic, minced
- ¼ cup packed basil leaves, chopped
- salt and pepper, to taste
- 7 tablespoons olive oil, divided
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- ¾ cup panko
- ¾ cup shredded Parmesan cheese
- 4 thin-cut chicken breasts
- In a small bowl, add the cherry tomatoes, garlic, basil, salt, pepper and 1 tablespoon of the olive oil. Toss to combine and set aside.
- Add the flour to a shallow dish. In another shallow dish add the eggs. In a third shallow dish combine the panko and cheese. Pat the chicken dry. Working with one piece at a time, dredge the chicken breasts in the flour, then dip in the eggs and then press into the panko mixture (on both sides).
- Place a large skillet over medium heat. Add 3 tablespoons of the olive oil. When hot, place two of the prepared chicken breasts in the skillet. Cook for 3 to 5 minutes per side (depending on the thickness of the chicken breasts), until golden brown and the inside is no longer pink. Transfer the breasts to a paper towel lined plate. Add the remaining 3 tablespoons of olive oil to the skillet and repeat with the final two chicken breasts.
- To serve, spoon some of the tomato salad over each chicken breast.
Slightly adapted from America’s Test Kitchen The Best Simple Recipes