Reenie's Recipes - the dinner party recipe swap

Pounded Chicken w/ Cherry Tomato Bread Salad

Posted by reeniek (291)
Category: Main Courses


Recipe Details:

For Chicken
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
1 large pinch of red pepper flakes
2 tsp herbs de provence
Sea salt and fresh pepper

Heat 4 tbsp olive oil on 2 large skillets (2 tbsp oil per skillet) over medium-high heat.

On a large cutting board, between two sheets of plastic wrap, pound chicken breasts with a mallet to about 1/4-inch thick. Sprinkle breasts with red pepper flakes, herbs de provence and generous pinches of salt and pepper.

Fry pounded chicken breasts in heated skillets for 3-4 minutes per side. Depending on the size of your skillets, you'll probably need to cook the breasts in batches.

For Tomato Bread Salad
4 cups stale baguette, cut into 1-inch cubes
1 lb small cherry tomatoes
1/2 cup extra virgin olive oil
3 garlic cloves, sliced
1/3 cup parmesan, finely grated, plus extra for garnish
Sea salt and fresh pepper

Preheat oven to 375. Toss bread cubes, tomatoes, oil, garlic, parmesan, salt and pepper in a bowl. Transfer to a ceramic baking dish and bake for 30 minutes. Remove from oven and garnish with more parmesan. Serve on top of the pounded chicken breast.

Serves 4.

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