cup fresh basil leaves, coarsely chopped + more for garnish
teaspoons apple-cider vinegar or balsamic vinegar
cup all-purpose flour
cup grated Parmesan cheese
teaspoon black pepper, divided
In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and sauté, stirring often, until onion starts to soften, about 5 to 7 minutes. Stir in tomatoes and basil, and cook until mixture starts to bubble. Reduce heat to medium and continue cooking, stirring regularly, until tomatoes release liquid, about 10 to 12 minutes. Stir in vinegar, then season with ¼ teaspoon salt and ¼ teaspoon pepper.
Meanwhile, prepare chicken while sauce is simmering. In a medium bowl, combine flour, cheese, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Mix well. Thoroughly coat each chicken breast with flour mixture.
In a large non-stick or cast-iron skillet, heat remaining 1 tablespoon + 2 teaspoons oil over medium-high heat. When surface is hot, add coated chicken breasts and cook on one side for about 2 to 3 minutes. Using tongs or a spatula, flip each chicken breast and cook other side for another 2 to 3 minutes. Repeat and continue to flip every 2 to 3 minutes until both sides are golden-brown and each breast is done, about 12 to 15 minutes total or until a meat thermometer inserted in chicken breast reaches 170°F. Remove from heat promptly.
Serve each portion of chicken with equal amounts tomato-basil sauce. Garnish with extra basil if desired.
Serving Size 279g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat13g (20%)
Saturated Fat 2g (13%)
Trans Fat 0g
Total Carbohydrate12g (4%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
KMore - Boca Raton, FL
7/14/2009 9:24:06 PM
Very tasty but lots of prep. I will make it again but only when I have the time. I used the chicken breast with garlic and white wine sauce.