Parmesan Chicken Wcherry Tomato Salad Atk Recipes

PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
• Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
• Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
• Remove from pan; keep warm.
• Carefully wipe any browned bits from the pan using a paper towel.
• Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD

Steps:

• For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
• Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
• In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
• For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
• Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
• Serve the chicken with some of the marinated tomatoes on top.

PARMESAN CHICKEN WITH CHERRY TOMATO SALAD

Steps:

• Spread flour on shallow dish. Beat eggs in second shallow dish. Combine breadcrumbs and cheese in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one chicken piece at a time, dredge chicken in flour, dip in egg, then coat with breadcrumbs mixture, pressing gently to adhere.
• Heat 3 tablespoons oil in 12-inch non-stick skillet over medium heat. Cook three chicken pieces until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with the 3 tablespoons oil and remaining chicken.
• Transfer browned chicken pieces on a baking sheet lined with foil. Bake at 350°F for 20-25 minutes or until chicken are cooked.
• Meanwhile, toss tomatoes, garlic, basil and remaining 1 tablespoon oil together in a bowl and season with salt and pepper to taste. Transfer chicken pieces to individual plates and top with cherry tomato mixture.
• Serve and enjoy!