Cornmeal Crusted Chicken with Fresh Tomato Salsa
I'm not usually one for chicken breasts but this dish is everything that normal chicken breasts aren't - tender and really flavorful. Pounding the chicken breaks down the proteins so it becomes super tender and the cornmeal crust gives great texture to every bite. The tomato salsa is where things really shine - there is a lot of garlic and shallot in there, but letting everything marinate in vinegar while the chicken cooks takes the harsh bite out and just leaves a delicious fresh flavor.Also, highly recommend drizzling the tomato juice/ vinegar mixture that will collect at the bottom of the salsa directly on top of the chicken - it is so good.A couple of notes:
- You can use whatever type of acid (vinegar, lemon juice, etc.) you have on hand, as well as whatever type of fresh soft herb you have (basil, chives, parsley, cilantro), but here are some combinations that I like:
- Basil + balsamic vinegar (makes it taste a little like bruschetta
- Cilantro + lime juice
- Oregano and lemon (will be more greek)
- Chives and red / white wine vinegar
Cornmeal Crusted Chicken with Fresh Tomato Salsa
Serves 2Ingredients:
- 1 pint cherry tomatoes, quartered
- 2 shallots, diced
- 2 gloves garlic, minced
- 4 tbsp vinegar, divided (I like balsamic vinegar but other kinds would work, as would lemon/ lime juice!)
- Salt and pepper
- 1 tbsp fresh, soft chopped herbs (I like basil but cilantro, chives, or oregano would all be good)
- Olive oil
- 2 boneless skinless chicken breasts
- 1 egg
- 1 tsp mustard
- 1/4 cup flour
- 1/4 cup cornmeal
- 3 cups fresh arugula
Method:
- Combine cherry tomatoes, shallot, garlic, 2 tbsp vinegar, and a big pinch of salt and pepper in a small bowl. Mix and set aside to marinate.
- Slice chicken breasts in half and then using a mallet or a rolling pin, pound the chicken between sheets of parchment paper or plastic wrap to be about ⅓ to ½ inch thickness. Season chicken on both sides with salt and pepper.
- In a medium shallow bowl, mix egg with mustard and 1 tbsp vinegar (you should use the same type of vinegar throughout the dish). In another medium shallow bowl, combine flour, cornmeal and a big pinch of salt and pepper. Dip the pounded chicken breasts in the egg mixture first and then into the cornmeal mixture.
- In a large saute pan or skillet, add enough olive oil to coat the pan and heat over medium heat. When both pan and oil are nice and hot, add chicken and cook until golden and crunchy, about 2-3 minutes per side. Don’t crowd the chicken - work in batches as needed.
- In a small bowl, combine rugula, remaining tbsp of vinegar, drizzle of olive oil and pinch of salt and pepper and toss to combine. Add fresh herbs to the tomatoes and then top each piece of chicken with the tomato salsa and serve with the arugula salad.
