Tomato and Basil Boneless Chicken Breasts
This delicious chicken dinner showcases fresh tomatoes and basil fresh from the garden.
- 1 pint cherry tomatoes, cut in half
- 1/4 cup fresh basil, thinly sliced
- 5 Tablespoons olive oil
- 2 1/2 Tablespoons Balsamic vinegar
- 1 large garlic clove, minced
- 1/4 Teaspoon salt
- 1/8 Teaspoon black pepper
- 4 boneless skinless chicken breast butterflied
- 4 cups baby arugula
- 1/2 Feta Cheese
Place the tomatoes, 3 Tablespoons of olive oil, balsamic vinegar, garlic, 1/4 Teaspoon of salt and an 1/8 Teaspoon pepper in a medium size bowl. stir the ingredients to combine them. Butterfly each chicken breast (cut each chicken breast almost in half so you can open it up but it's still attached on one side). Open the butterflied chicken breast (lay it open like a book) and pound the breast between to pieces of plastic wrap with a mallet until it's 1/4 inch thick.Salt and pepper the breasts. Place a 12 inch skillet over medium heat. Heat one Tablespoon of olive oil in the skillet. Place 2 of the chicken breasts (opened up) in the pan. Cook the breasts until golden brown on one side, flip the breasts and cook on the other side until the breasts are cooked through. Place the cooked breast on a baking sheet and place them in a warm oven to keep them hot while you cook the other 2 butterflied breasts the same way in the 1 remaining Tablespoon of oil. Divide the arugula between 4 plates. Place one cooked chicken breast on top of the Arugula on each plate. Generously spoon the tomato mixture and it's juices over the chicken breasts on each plate.