Quick. Beautiful. Delicious.
Ingredients
Marinade:
4 chicken breasts, pounded thin
Kosher salt and ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
Topping:
6 ripe tomatoes, cored and diced
1 crushed garlic clove
12 fresh basil leaves, slivered
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
Preparation
- Place chicken in a large bowl. Marinate chicken breasts in salt, pepper, olive oil and garlic. Mix by hand to make sure that the chicken breasts are completely coated with olive oil.
- Combine tomatoes, garlic clove, basil, olive oil, balsamic vinegar, and salt and pepper to taste in a bowl. Toss and let sit for 10 minutes so flavors combine.
- In a cast-iron grill pan set over high heat, sear chicken cutlets, 2 minutes per side, until cooked through.
- Place cutlets on a platter.
- Cover cutlets with chopped tomato mixture and serve.
Yield: 4
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