Chicken Cutlets with Tomatoes and Basil

This yummy recipe from Fine Cooking Magazine is an easy main dish salad that also tastes great with fish, tofu or any other protein. Vine-ripened summer tomatoes work best, of course, but grape or cherry tomatoes are a fine substitute when tomatoes aren’t in season.

INGREDIENTS

  • 1 lb. ripe plum tomatoes (5 medium), seeded and cut into 1/2-inch dice

  • 1/4 cup packed fresh basil leaves, thinly sliced

  • 5 Tbs. extra-virgin olive oil

  • 2-1/2 Tbs. balsamic vinegar

  • 1 medium clove garlic, finely chopped

  • Kosher salt and freshly ground black pepper

  • ·4 boneless, skinless chicken breast halves (about 2 lb.)

  • 4 oz. (4 loosely packed cups) baby arugula

PROCEDURE

  1. Position a rack in the center of the oven and heat the oven to 200°F.

  2. In a medium bowl, combine the tomatoes, basil, 3 Tbs. of the oil, the vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper.

  3. Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Open and pound each breast between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick.

  4. Pat the chicken dry and season lightly with salt and pepper. Heat 1 Tbs. of the remaining oil in a 12 inch skillet over medium-high heat until shimmering hot. Cook two of the breasts until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook until just cooked through, about 30 seconds more. Transfer to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 1 Tbs. oil and chicken.

  5. Divide the arugula among 4 dinner plates. Set the chicken on top, and spoon a generous amount of the tomato mixture and its juice over all.

RecipesSusan JohnsonComment