It’s summer. That means–tomatoes! Lovely, lovely tomatoes springing up all over!
(Yes, I just got my Carousel geek on. Feel free to ignore.)
This is a really fast chicken recipe that has a lovely side of roasted grape/cherry/other small tomatoes. The chicken takes about 10 minutes, total, to make, so you’ll want to start the tomatoes in the oven first, then do the chicken once the tomatoes are close to being done.
This is best with the summer tomatoes, of course, but if it’s winter, it’s OK. You’re roasting the tomatoes which will bring out lovely flavor no matter what month of the year.
2 cups cherry/grape tomatoes
Preheat over t0 400 degrees.
Place the tomatoes on a small, rimmed baking sheet. Drizzle extra virgin olive oil over and sprinkle salt ontop. Roast for 45 minutes.
2-4 boneless, skinless chicken breasts, pounded thin (place between two pieces of parchment paper and whack with a rolling pin)
1 c. milk
2. cups panko breadcrumbs, with salt and pepper, to taste (just a bit of the s&p)
1/4 c. extra virgin olive oil (YES YOU CAN fry with olive oil! The Romans do it all the time! I don’t understand where people got the idea that you can’t fry things in olive oil. Mario Batali says you can, so you can!)
Place the milk and the breadcrumbs in shallow bowls or rimmed dishes, or breading containers. After the chicken is pounded, dip each piece in milk, then the panko.
Add the EVOO to a large skillet. When hot, place the chicken in the oil. Cook for 4 minutes on one side, or until golden, then flip and cook for 2-3 more minutes, until done. (If you’re making four, you may need to do this in two batches. If that’s the case, discard the oil after the first batch and add fresh before placing the remaining chicken in the skillet.) Serve with roasted tomatoes
(Based on Gwyneth Paltrow’s Recipe from her cookbook, My Father’s Daughter.)