Crispy fried chicken breast marinated herbs, conquer anyone. Active cooking time minimum that cannot but rejoice. Salad, sauce and meat – all imbued with subtle notes of flavors and aromas that do not leave doubts about the country of origin of this dish – a recognized homeland food lovers, Italy. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- 4 halves of boneless and skinless chicken breasts (each 250 gr.)
- 0.5 tbsp. extra virgin olive oil plus
- 2 tbsp. l finely chopped parsley
- 2 tbsp. l chopped shallots (approximately 1 small bulb)
- 1 clove of garlic, chop finely
Sauce
- 1 tbsp. cherry tomatoes cut in half
- 2 tsp finely chopped basil, optional
- 1 small clove of garlic, chop finely
- 0.5 tbsp. pitted olives, coarsely chopped
- 1.5 tsp chopped shallots (about 0.5 small bulbs)
- 1/4 Art. sherry vinegar
- 0.5 tbsp. chicken broth
- 1 tbsp. l mustard
Leaf salad
- 1 tbsp. arugula leaves
- 1 tbsp. Torn Frize Lettuce
- 1 tbsp. radicchio salad (about 1/4 head of cabbage), chop finely
- 1.5 tsp balsamic vinegar
- 2 tbsp. l olive oil
- 0.5 tbsp. finely grated cheese Pecorino Romano
- Basil, parsley or chives for topping
Recipes with similar ingredients: chicken breasts, cherry tomatoes, arugula, frissé salad, radicchio, balsamic vinegar, basil
Recipe preparation:
- Chicken: beat the halves of the chicken with a hammer for meat breast wrapped in cling film to a thickness of 6 mm. Put chicken in a tight bag with a fastener or in a baking dish (23 cm * 33 cm). Add olive oil, parsley, shallots and garlic; salt and pepper the chicken and mix everything in a bag or form for baking, so that the chicken is completely covered with marinade.
- Leave the meat to marinate at room temperature for 30 minutes. Using forceps, remove the chicken from the marinade and let the oil drain. Throw the marinade.
- In a large frying pan over medium heat, heat 2 tbsp. l olive oil until a ripple appears on the surface. Lay out 2 pieces of chicken breast in a pan at a time, make sure between they have enough space (do not overload the pan, in otherwise it will not work out a good toasted crust). Fry until light golden on one side, 3-4 minutes.
- Turn over and fry for another 3-4 minutes, until tender. Chicken. Transfer the chicken to a serving plate and cover with foil so that she stays warm. Cook the two remaining breasts, adding, if necessary, another 1 tbsp. l olive oil. To the pan leave to make the sauce.
- Sauce: in a small bowl, mix the tomatoes, basil (if decide to use) and garlic; season with salt and pepper and mix. Add olives and shallots to the pan and cook on medium heat until soft, about 3 minutes. Pour in the vinegar and cook, scraping sticky pieces from the pan. Stir in chicken stock and juice from chicken on a dish and leave to stew. Cook until the fluid volume is halved. Stir with mustard add seasoned tomatoes and cook, stirring until they are steamed for about 1 min .; salt and pepper over necessary.
- Pour the chicken on the dish with sauce, sprinkle with chopped herbs (if using) and serve immediately, laying out Lettuce salad with side salad: put arugula, frize and radicio salad into the salad bowl and mix. Sprinkle greens with vinegar and mix; pour olive oil and mix again. Add cheese, season with salt and pepper and mix again.
