Hello everyone! I’ve been in a rut lately. I’ve been making the same recipes on rotation each week without trying something new to share with you. Well, the rut is over! I have not one, but two simple recipes for you today. The chicken is the star of this dish, but I thought I’d share the tomato salad recipe for my vegetarian friends. Depending on your appetites, this recipe makes 2-4 servings.
- 2 boneless, skinless chicken breasts, halved (4 pieces total)
- 2/3 cup sliced, unblanched almonds
- 2/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder (you can use less if you are not that fond of garlic)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 eggs
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- lemon wedges for garnish
- 1 pint multi colored grape or cherry tomatoes sliced in quarters
- 2 green onion stalks (scallions) trimmed and thinly sliced
- 1/2 tablespoon Italian seasoning
- 2 tablespoons olive oil
- juice from 1/2 a lemon
- salt and black pepper to taste
- Pulse almonds in a food processor until coarsely chopped and combine with panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt and pepper in a shallow bowl.
- Lightly whisk the eggs in another shallow bowl. Dip each piece of chicken into the eggs, let the excess drip away, then press both sides of the chicken into the almond and panko coating. Place on a baking sheet and refrigerate for 30 minutes until the crust sets.
- Meanwhile, combine all the tomato salad ingredients into a small bowl and mix with spoon. Set aside to garnish on top of chicken when ready.
- Heat a skillet over medium heat and add the butter to the 3 tablespoons of olive oil. When the butter foams, place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown: 3-4 minutes on each side.
- Arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges.