Chicken with Tomato Corn Salsa
Adapted from Rachael Ray
1 cup breadcrumbs
2 tbsp dried basil
1 cup buttermilk
1/2 cup flour
4 chicken breast cutlets (about 1 1/4 pounds total)
Salt and pepper
5 tablespoons extra-virgin olive oil
1 1/2 cups corn kernels
1 tomato, cored and chopped
1/2 red onion, thinly sliced
1/2 red bell pepper, diced
1. In a shallow dish, stir together the breadcrumbs and 2 tablespoons basil. In a separate shallow dish, add the buttermilk; in a third dish, add the flour.
2. Season the chicken with salt and pepper. Working with 1 piece at a time, dip the chicken in the buttermilk, then coat the chicken in the flour, dip into the buttermilk again and coat with the breadcrumbs.
3. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown, about 10 minutes; drain on paper towels.
4. In a large bowl, stir together the corn, tomatoes, onion, red bell pepper, the remaining 2 tablespoons basil and 1 tablespoon olive oil; season with salt and pepper. Serve over the chicken.
Posted 1 Year Ago: "Brown Sugar Bacon Waffles"