Crispy Chicken with Balsamic Tomatoes

Crispy, savory chicken that dresses up with tomatoes, aged balsamic and fresh basil for a fast and fresh dinner. This recipe was amazingly good, love tomatoes and balsamic very much!  Ted and I loved the crispiness of the chicken.   Felt like good old fashion fried chicken.    Definitely will be doing this one again!

Serves 4

  • 2 tablespoons oil of choice
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons regular or light mayo
  • 1 to 2 teaspoons Dijon depending on how much flavor you like
  • 1 cup panko (Japanese breadcrumbs, GF)
  • ½ cup grated parmesan
  • Topping
  • 2 cups halved grape tomatoes (I like Cherubs, they have consistently decent flavor all year)
  • ¼ cup thinly sliced fresh basil, you can’t substitute dry, if you don’t have fresh just leave it out
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons aged balsamic
  • ¼ teaspoon salt
  1. Heat oil in 12 inch nonstick skillet over medium high heat.
  2. Lightly salt and pepper both sides of the chicken breasts.
  3. Mix mayo and Dijon together and coat chicken with it.
  4. Mix panko and parmesan and dredge chicken, pressing to adhere as much as possible.
  5. Carefully lay chicken in skillet and reduce heat to medium. While chicken cooks, combine tomato mixture, keeping your eye on the chicken.
  6. Cook until chicken is deeply golden, about five minutes. Then flip over and cook until other side is golden about 10 minutes. Adjust heat as needed if it’s browning too fast or slow. Check chicken with instant read thermometer if desired to ensure that temperature is up to 155°-160° or cut into the thickest part of one breast and make sure it’s not pink.
  7. Serve topped with about ½ cup of balsamic tomatoes.



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