Just like everyone, I am always looking for new ways to cook chicken. There are about a gazillion chicken recipes out there and I have tried about half of them. Well half of a gazillion is a lot, but its close let me tell ya. I wanted something that felt light but comforting at the same time… I o had the chicken, but I wanted some kind of sauce or dip with it… I opened the cupboard and just stood there, like something would just jump out, whew, glad that didn’t happen.
I looked and I thought then looked and thought some more. I found a few things and kinda threw them together… here’s the result and it is pretty darn good!
- 1 cup cherry juice
- 1 cup balsamic vinegar
- 1 large clove garlic minced finely
- 2 tsps sugar
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 1 teaspoon each salt and pepper
Add all ingredients to a medium bowl and whisk well. Set aside.
- small can diced tomatoes ( drained well )
- 1 tsp each of fresh oregano, basil and scallions
- 1/2 tsp salt and pepper
Add to a small bowl and toss with herbs and the salt and pepper, set aside
- 1 to 3 chicken breasts pounded thin into cutlets
- 1 heaping tablespoon of complete seasoning
- 1 egg per cutlet, whisked well in a shallow dish
- 1 cup flour
- 2 to 3 cups panko bread crumbs
- 1 cup fresh Crisco® for frying
note: you can also grill the chicken, that would be amazing!
Pound out the chicken between 2 pieces of plastic wrap. get it good and thin. The sprinkle with seasoning and dredge it in the flour, then the eggs and then the panko.
Set aside for 2 minutes.
Heat Crisco in a non stick pan til completely melted and heated.
Add the chicken to the pan and cook for about 3 to 4 minutes per side, then drain on a paper towel.
Plate the chicken and drizzle with the cherry balsamic vinaigrette and top with the tomatoes. Garnish with extra herbs ( like those used in the tomatoes) and serve.
That chicken is perfect by itself!
Would be perfect with a summer salad or herbed rice.. but I ate it just with the tomatoes!