Crispy Chicken Breasts with Fresh Tomato Sauce Recipe

Ingredients :

For Chicken:

2

1 tablespoon

1 tablespoon

1/2 teaspoon

1/4 teaspoon

2-3 tablespoons

For Sauce:

1

1/2

1/2

1/2 teaspoon

1/4 teaspoon

2 tablespoons

skinless, boneless chicken breasts

cornmeal

all-purpose flour

salt

black pepper

vegetable oil or olive oil

pinch of paprika

medium ripe tomato (preferably a juice beefsteak tomato)

lemon

clove garlic

salt

black pepper

extra-virgin olive oil

1. Flatten the chicken breasts with the heel of your hand (or give them a few whacks with a meat pounder).

2. To make the chicken, combine the cornmeal, flour, salt, pepper, and paprika on a plate.

3. Roll the chicken in the mixture, pressing to coat.

4. In a large skillet, heat the oil over medium-high heat.

5. Put the chicken in the pan and cook it for about 5 minutes on each side, until it's golden brown and cooked through.

6. Remove to a serving plate.

7. While the chicken is cooking, cut the core out of the tomato and cut it into chunks.

8. Toss the tomato into the blender.

9. Squeeze the lemon juice directly into the blender, catching the seeds in a strainer or with your hand.

10. Add the garlic, salt, pepper and olive oil.

11. Blend until smooth and creamy.

12. Pour over the cooked chicken and serve.

13. If you let this sauce sit for too long, it may start to separate, but it will recombine easily with a few pulses of the blender.

Serves 2

This method for quick-cooking deliciously crispy chicken breasts will become a standby. Eat them alone with a squeeze of lemon juice or any sauce, or with the Fresh Tomato Sauce offered here.

The addition of cornmeal gives the cooked chicken breasts a crispy bite and helps the chicken brown and look more appetizing. If you don't have cornmeal on hand, you can use flour alone.

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