Wednesday, June 12, 2013

Pounded Chicken Breast with Avocado and Tomato Salad


SO SIMPLE AND YET SO DAMN FANCY

Sometimes I like to really treat myself and make something ridiculously delicious and ridiculously pretty.  This is a dish that is often served in Italian restaurants - pounded breaded chicken with a salad on top.  And it's both visually appealing and damn tasty and one of my favorites.  I wanted to recreate it in a way that won't make me feel sick and thus this recipe was born.  Enjoy!

INGREDIENTS:

2 boneless, skinless chicken breasts
1 egg
2 tbsp potato flour separate (tapioca, arrowroot, or coconut flour can be substituted)
1 tbsp almond slices crushed
Pat butter
Splash olive oil
Pinch S&P
Salad:
1 medium sized tomato diced
1 small avocado diced
1/2 tbsp lemon juice
1 tbsp olive oil
S&P
*Optional - lettuce (arugula or frisee recommended)

TOOLS REQUIRED:

Large skillet, 3 plates, meat mallet/rolling pin/pot/fist, small bowl and whisk          

INSTRUCTIONS:

1.
Pound your chicken breasts within 1/4 inch of their lives.  Triple dip them - first coat them with 1 tbsp potato flour, then dip in egg wash (1 egg whisked with a splash of water), and finally dredge in a mixture of 1 tbsp potato flour mixed with crushed almond slices.  
2.
In a large skillet heat a pat of butter and a splash of good olive on medium-low heat.  Notice I underlined medium-low?  That's because low and slow is the only way to go when you're cooking chicken (sorry for the horrible rhyme).  It's how you keep it from drying out.  It will also keep your butter from burning. Anyway, cook your chicken for 2-3 minutes on each side in your butter/oil mixture until cooked through. 
3.
In a separate bowl whisk your salad vinaigrette ingredients - lemon juice, olive oil, S&P.  Toss with your diced tomato and avocado.
4.
Serve your chicken breast with the avocado and tomato salad on top.



SERVES 2





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