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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?