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March 21, 2009

Chicken Parmesan with Salsa Fresca

This recipe is great because it's fast, delicious and looks pretty fancy. (Sorry no picture)

2 skinless, boneless chicken breasts
2/3 cup plain breadcrumbs
1/2 grated Parmesan cheese
about 1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
Extra virgin olive oil
2 large tomatoes
1 small clove of garlic
1 tbs. chopped white onion
2 tbs. chopped parsley or basil
1 tbs. lemon juice

Start by washing the chicken, and pounding it slightly. Cut each breast into about three pieces. Set aside.
Combine the breadcrumbs, cheese, oregano, salt and pepper on a large plate. Set aside.
Preheat a large non-stick skillet on medium heat with about 2 tbs. of olive oil.
While the skillet is getting hot you can work on the salsa.
Dice the tomatoes and the onion, mince the garlic, chop the herbs, and combine everything in a bowl. Season with salt and pepper. Add the lemon juice and 1 tbs. of olive oil. Combine and set aside.

So, coat the chicken in the breadcrumb mixture on both sides and place in skillet. Cook thoroughly, 6-7 minutes on each side. Remove from skillet, place on serving platter and top with the salsa.
I recommend serving this with pasta. This will feed about four people.
Bon appetit!