Mediterranean Fried Chicken with Artichoke Salad
From jesuslincoln 16 years agoIngredients
- Salad shopping list
- 1 cup (about 2 jars) store-bought marinated artichoke hearts, drained shopping list
- 3 plum tomatoes, cut into thin rounds shopping list
- 1/4 cup tightly packed basil leaves, thinly sliced shopping list
- 1 teaspoon minced garlic shopping list
- 1/4 cup extra-virgin olive oil shopping list
- juice of 1/2 lemon shopping list
- 1/2 teaspoon red wine vinegar shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- chicken shopping list
- 1 cup fine, dry bread crumbs shopping list
- 1 cup freshly grated parmesan cheese or Pecorino Romano shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 eggs shopping list
- 4 boneless, skinless chicken breast halves shopping list
- olive oil, for frying shopping list
How to make it
- Make the salad: Combine the artichoke hearts, tomatoes, basil, garlic, olive oil, lemon juice, vinegar, and pepper in a nonreactive bowl and toss to combine. Cover and refrigerate for 1 hour to allow the flavors to blend. Bring to room temperature before serving.
- Make the chicken: Combine the bread crumbs, cheese, salt, and pepper in a mixing bowl. Whisk the eggs in a separate bowl. Dip each chicken breast half in the eggs and then in the bread crumb mix.
- In a large skillet set over medium heat, heat ยจ inch of olive oil until it ripples. Add the chicken breasts and saute until golden brown and cooked through, about 6 minutes on each side. Drain on paper towels. Serve hot, topped with the artichoke salad or have the salad on the side with some crusty bread.
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