I rarely make chicken breast because the cooking process is so easy, and never considered it to be a “wow that’s so good” kind of meal. I ‘m notorious for making overly complex recipes, just because I like a challenge in the kitchen (the more steps, the better!) In my honest opinion, chicken breast is pretty vanilla.
I felt this way up until I discovered Double Lemon Chicken Breasts from Anna Getty’s Easy Green Organic; this recipe is particularly addicting. The in-season, sweet tomatoes combined with the tart chicken provides the perfect balance for your taste buds. Just try not to go back for seconds (go for it – it’s low-carb).This chicken breast recipe is perfect for any occasion. Serve it hot or cold, for dinner with friends or a picnic on the beach. It goes with pretty much everything. I’ve fallen back in love with boring, old chicken.
Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa
For the Tomato Basil Salsa-
1 pint fresh organic cherry tomatoes, quartered (use a pairing knife)
7 large basil leaves, thinly sliced
1 tbsp minced garlic
2 tbsp extra virgin olive oil
pinch of sea salt
freshly cracked pepper to taste
For the Lemon Chicken-
3/4 cup all-purpose flour
1 tbsp grated lemon zest
8 skinless boneless chicken breast filets, pounded until 1/2 inch thick
Grapeseed or canola oil
2 or 3 lemons, halved
1. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
2. To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together until thoroughly combined.
3. Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
4. Heat a large saute pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
I could honestly eat this more than once per week; it’s hard to get sick of. Enjoy!