- 6 boneless chicken breast halves (2 lbs total)
- 1 1/4 lbs roma tomatoes, chopped
- 1 cup finely slivered arugula
- 3 T. capers
- 2 T. lemon juice
- 1 T. olive oil
- 1 egg
- 3/4 cup cornmeal
- 1/4 cup parmesan
- 1/2 t. pepper
- 1/4 t. cayenne
- salt to taste
-Pound chicken till flat and uniform thickness. Beat egg with 1 T. water in a shallow dish. In another shallow dish combine cornmeal, parmesan, and spices. Dip the chicken in the egg, then cornmeal mixture coating completely. Grill (or bake) until done.
-Meanwhile, combine tomatoes, arugula, capers, lemon and olive oil in a bowl.
-Serve the chicken with the tomato mixture on top.
Makes 6 servings. Each serving: 298 calories, 6.5g fat, 40g protein
don't have a meat mallet? I just put the chicken in a large ziplock bag and pound it with a small frying pan! |
dip first in egg... |
then in cornmeal mixture. |
Notes: I should have halved the chicken but left them giant, took quite a while to get them cooked thru - also I couldn't pound them down very well. It's much easier and quicker with thinner chicken!
I used red pepper flakes instead of cayenne, and used a whole bag of arugula for the two of us instead of 1 cup for 6 servings like the recipe states. It's just arugula, go for it :). Oh, and I added some fresh mushrooms I had on hand just cuz.
The capers are really salty (in fact I usually rinse them before using), if you omit them make sure to season the arugula/tomato mixture.
This recipe originated in a Sunset magazine - when I tried to look it up online to get a date I only find mention of it in 1996! See, told ya I've been making it for a while now!
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