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Chicken Cutlets with Tomatoes and Basil

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (6 reviews)

  • Krispie | 06/03/2019

    We have made this at least four time each summer for the past five or more years- we love this recipe, as does everyone who serves it to us. It is super easy. And very, very tasty. This time,I did not have fresh basil so used dried and it was still delicious.

  • kdil | 05/03/2014

    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.

  • FreddieFlea | 10/28/2013

    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.

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