Double Lemon Chicken Breasts with
Fresh Tomato Basil Salsa
If you are looking for something simple and light, this is perfect!
Ingredients
Tomato Basil Salsa:
3 plum tomatoes, seeded and cut into ¼ inch cubes
3 large fresh basil leaves, thinly sliced
½ tablespoon minced garlic
1 tablespoon olive oil
pinch of salt
pinch of pepper
Lemon Chicken:
1/3 cup all purpose flour
½ tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until ½ inch thick
Grapeseed or canola oil for cooking
1-2 lemons, halved
Directions:
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together thoroughly until combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large sauté pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
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