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Chicken Cutlets with Tomatoes and Basil

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Serves 4

  • by from Fine Cooking
    Issue 123

Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty weeknight supper.

  • 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

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

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.

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.

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.

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.

nutrition information (per serving):
Calories (kcal): 430, Fat (kcal): 23, Fat Calories (g): 200, Saturated Fat (g): 4, Protein (g): 48, Monounsaturated Fat (g): 14, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 3, Sodium (g): 190, Cholesterol (g): 125, Fiber (g): 2,

Photo: Scott Phillips

This is a very simple recipe that can take many variations. I use chicken cutlets because they are fast. I have added avocado to the tomatoes and used green beans instead of salad greens. Always good.

Looked good, so, I grilled chicken breasts. Also, had some fresh green beans I needed to use, so cooked those quickly and tossed with the tomatoes. Great.

Very easy and fresh tasting!

Wonderful way to use summer tomatoes. I used a fig balsamic and the results were excellent

Easy and delicious. Make sure to use good quality balsamic and EVOO. I used chicken cutlets and cooked them 3+minutes per side.

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