6.02.2010

Pan-Fried Chicken with Fresh Tomato-and-Corn Salsa

(Pic from EverydaywithRachelRay)
PAN-FRIED CHICKEN WITH FRESH TOMATO-AND-CORN SALSA

Ingredients:
  • 1 cup breadcrumbs
  • 1/4 cup chopped fresh 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 fresh corn kernels (from about 3 ears)
  • 2 tomatoes, cored and chopped
  • 1/2 red onion, thinly sliced
  • 1 box couscous (flavor of your choice)

Directions:
  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. Season the chicken with salt and pepper. Working with 1 piece at a time, coat the chicken in the flour, then dip into the buttermilk and coat with the breadcrumbs, shaking to remove any excess.
  2. 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 5 minutes; drain on paper towels.
  3. Cook the couscous according to directions on box. Fluff with a fork, and serve with salsa and chicken.
  4. In a large bowl, stir together the corn, tomatoes, onion, the remaining 2 tablespoons basil and 1 tablespoon olive oil; season with salt and pepper. Serve over the chicken.

2 comments:

  1. My husband loves this meal, but yours is SOOO much prettier than mine!! Are the bread crumbs you use really coarse???

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    Replies
    1. Actually, for breadcrumbs, I LOVE to use Panko break crumbs. You can buy the fancy stuff, or I just use the Japanese Kikkoman panko breadcrumbs. That's what will give you the texture pictured above.

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