Margherita Chicken

Music by: Jason Shaw http://www.youtube.com/user/audionautix

Hubby and I loved this! I will make this again, and may use it as a “company” meal.
Max didn’t like the salsa, so he ate his without.
This not a quick meal (although it is easy), but is is well worth the effort, yummy!!!

You can use low/no fat dressing and low fat cheese to help take the calories down in this.

Ingredients:
3 plum tomatoes chopped fine
6 tbsp finely chopped fresh basil (if you are using dried, use half the amount, but the fresh stuff is still the best in this)
2 tbsp minced red onion
1 tbsp olive oil (plus 2-3 extra tbsp for cooking)
1 tbsp balsamic vinegar
1/8 tsp salt (to taste)
1/8 tsp pepper (to taste)
1 1/4 cups breadcrumbs (recipe asks for Italian style panko breadcrumbs, I used ordinary ones)
4 boneless skinless chicken breasts halves (about 1.5 lbs)
1/4 cup creamy Caesar dressing
60z mozzarella cheese cut into 1/4″ slices

- Mix tomatoes, 2 tbsp basil, onion, 1 tbsp oil, salt and pepper in a separate bowl Set aside.

- mix breadcrumbs and remaining basil in a shallow dish or pan and set aside.
-between sheets of plastic wrap, pound chicken breast halves to 3/8″ thickness.
Brush Caesar dressing onto flattened chicken breast halves and coat in crumb mixture.

-In a large nonstick skillet, heat 1-2 tbsp of olive oil over medium high heat and add chicken in batches, cook turning until no longer pink in the middle, about 5-6 minutes per side. Transfer cooked chicken to platter and keep warm in oven (300F)

-Once all chicken is cooked and on a platter, top with cheese slices and return to oven (turn to 350F) until cheese is melted.

Serve with a couple of large spoonfuls of the tomato mixture over top.

Duration : 0:4:11

Technorati Tags: chicken, coating, cutlet, margherita, recipe, salsa, tomato