Chicken Cutlets with Tomatoes and Basil

Chicken Cutlets with Tomatoes and Basil
Photo by Scott Phillips


  • 1 lb. ripe plum tomatoes (5 medium), seeded and cut into ½-inch dice
  • 4 oz. (4 loosely packed cups) baby arugula
  • 1 medium clove garlic, finely chopped
  • 4 boneless, skinless chicken breast halves (about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2-½ Tbs. balsamic vinegar
  • ¼ cup packed fresh basil leaves, thinly sliced
  • + 1 more ingredients
    • 5 Tbs. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 200°F. In a medium bowl, combine the tomatoes, basil, 3 Tbs. of the oil, the vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can op...

View full recipe at Fine Cooking


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