February 15, 2011

Margherita Chicken



If I could have chicken or pork cooked anyway it would be dipped in breadcrumbs and pan-seared.  I love the thickness, texture and taste of this chicken.  There is a ton of flavor so go easy on the balsamic vinegar, which by the way I just used regular balsamic.  This is now another favorite in our house and hopefully it will soon be yours.

Margherita Chicken
3 plum tomatoes, cut into 1” pieces, 1 3/4 cups 
6 Tbsp. chopped fresh basil {or dried}
2 Tbsp. chopped red onion    
4 Tbsp. olive oil
1 Tbsp. white balsamic vinegar {I used regular balsamic}
1/8 tsp. salt
1/8 tsp. pepper     
4 chicken breast halves
1/4 cup creamy Caesar salad dressing {I used my own recipe}
mozzarella cheese
1 1/4 cups Italian-style breadcrumbs   
mashed potatoes, optional

Mix tomatoes, 2 Tbsp. basil, onion, 1 Tbsp. oil, vinegar, salt and pepper; reserve.  In separate bowl, combine breadcrumbs and remaining basil; reserve.  
Between sheets of plastic wrap, pound chicken breast halves to 3/8” thickness.  Coat in dressing, letting excess drip off, then coat in reserved breadcrumb mixture.
In large nonstick skillet, heat remaining oil over medium-high heat.  Add chicken in batches; cook, turning, until no longer pink in centers, about 5 minutes per side.  Transfer cooked chicken to platter; cover to keep warm.
Return chicken to skillet over medium-low heat; top with cheese.  Cover; heat until cheese is melted, 3-5 minutes.  Transfer to platter; top with tomato mixture.  If desired, serve on top of potatoes.

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