Chicken with Tomato and Basil
If you really want to save time and effort at dinner, make the tomato basil mixture the night before.
Ingredients
Serves: 6
- 2 cups olive oil for frying
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 6 skinless, boneless chicken breast halves
- 1 punnet cherry tomatoes, sliced
- 1 medium onion, diced
- 1 cup chopped fresh basil
- 1 pinch salt and pepper to taste
- 1/4 cup balsamic vinegar, or to taste
- 1/4 cup olive oil, or to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Heat 2 cups olive oil in a frypan over medium heat. Place the eggs and breadcrumbs in 2 separate bowls. Dip chicken in the eggs then in the bread crumbs to coat. Place chicken in the frypan, and fry until golden brown and juices run clear. Drain on paper towels.
- In a bowl, mix the tomatoes, onion and basil. Season with salt and pepper and drizzle with balsamic vinegar and olive oil. Spoon over the fried chicken to serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(20)
Reviews in English (16)
This recipe is delicious! My husband said it tasted like a gourmet chef prepared it. He (obviously) loved it. - 12 Sep 2005 (Review from Allrecipes USA and Canada)
Very good! I scaled this to two servings for Hubs and me. I made the tomato relish portion of this recipe, cutting the balsamic and olive oil in half. I made it in the afternoon and let it sit at room temperature until serving. And in order to save some calories, I just salted and peppered my chicken and seared it in a little olive oil, skipping the entire breading/frying process. My way was quick and easy and I would definitely do it that way again. Fresh basil and a good quality olive oil and balsamic vinegar are key to this recipe. Here’s a tip: If you think your balsamic vinegar isn’t quite the quality it should be, you can add just a touch of brown sugar to it to give it more depth. - 12 Feb 2012 (Review from Allrecipes USA and Canada)
Because the other reviewers noted about the bland chicken, I added salt and pepper to the egg mixture and marinated the chiken for about an hour before covering them with the bread crumb. I also sauted the onion and let it cool before making the tomato basil mixture. It cuts down on the strong onion taste. Excellent and low carb meal. - 01 Mar 2009 (Review from Allrecipes USA and Canada)