I knew when I saw this recipe that it would be delicious. I love the bright flavor of lemon and the tomato basil salsa is essentially a topping I make all the time for tomato bruschetta. The dish screams summer. I changed out the flour for the breading of the chicken to panko breadcrumbs. I like the crispy crunch of panko and thought it would go perfectly over the pasta I served this with. I mixed linguine with baby spinach, a little butter, parmesan cheese and salt and pepper. It was light tasting and perfect for the chicken.
Time is a wasting people, make this dish while tomatoes are still ridiculously cheap and ripe. 🙂

Prep Time: 20 minutes
Cook Time: 15 minutes

Double lemon chicken with tomato basil salsa
source: Anne Getty’s Easy Green Organic
*edited to reflect our changes
Serves: 4

Ingredients

Tomato Basil Salsa
2 large tomatoes, seeded and cut into 1/4-inch cubes
5 large fresh basil leaves, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
Pinch of salt
Pinch of pepper

Lemon Chicken
1 1/2 cups panko bread crumbs
1 tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until 1/2 inch thick
olive oil for cooking
1-2 lemons, halved

Preparation
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the bread crumbs and lemon zest on a flat dinner plate. Using a fork, mix together until thoroughly combined.
Pat chicken breasts dry. Season well with salt and pepper on both sides. Dredge each fillet in the bread crumb mixture, making sure to coat both sides. I patted the crumbs on to the chicken a couple of times to make sure the coat was even. Put the breaded chicken in the fridge for about 5 minutes on a baking sheet. I found this helps keep the breading from coming off.
Heat a large saute pan over medium heat and add the olive oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches and fry until golden brown and cooked through. I fried two pieces at a time, then after each set of chicken I cleaned out the old oil and added new oil to coat the pan. I kept the cooked chicken in a warm oven while finishing the last two pieces. Squeeze generous amounts of lemon juice over each piece. Serve topped with the tomto basil salsa.