Pounded Chicken w/ Cherry Tomato Bread Salad

Posted by reeniek (291)
Category: Main Courses
Subcategory:

Recipe Details:

For Chicken
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
1 large pinch of red pepper flakes
2 tsp herbs de provence
Sea salt and fresh pepper

Heat 4 tbsp olive oil on 2 large skillets (2 tbsp oil per skillet) over medium-high heat.

On a large cutting board, between two sheets of plastic wrap, pound chicken breasts with a mallet to about 1/4-inch thick. Sprinkle breasts with red pepper flakes, herbs de provence and generous pinches of salt and pepper.

Fry pounded chicken breasts in heated skillets for 3-4 minutes per side. Depending on the size of your skillets, you'll probably need to cook the breasts in batches.

For Tomato Bread Salad
4 cups stale baguette, cut into 1-inch cubes
1 lb small cherry tomatoes
1/2 cup extra virgin olive oil
3 garlic cloves, sliced
1/3 cup parmesan, finely grated, plus extra for garnish
Sea salt and fresh pepper

Preheat oven to 375. Toss bread cubes, tomatoes, oil, garlic, parmesan, salt and pepper in a bowl. Transfer to a ceramic baking dish and bake for 30 minutes. Remove from oven and garnish with more parmesan. Serve on top of the pounded chicken breast.

Serves 4.

It is OK to email this member (but you must sign in first).