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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