How to Make Chicken Cutlets with Tomato Relish

Versatile, healthy boneless chicken breasts are so quick and easy to dress up and cook. Why not serve this Italian style chicken at your next dinner party? By using olive oil, fresh garden tomatoes, and egg substitute for breading instead of whole beaten eggs, this chicken breast skillet recipe can be even healthier and lower in fat.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 lbs skinless, boneless chicken breasts, trimmed of fat and pounded to 1/2 inch thickness
• Italian seasoned breadcrumbs
• 2 beaten eggs, or equivalent amount of egg substitute
• salt and pepper to taste
• 2-4 tbsp olive oil
• 4 or 5 ripe, fresh plum tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• pinch garlic powder
• fresh basil, finely chopped in ribbons, or 1/2 tsp dried basil
• freshly chopped parsley

1. Season prepared chicken breasts with salt and pepper and then dip the cutlets in egg (or egg substitute). Then dredge the chicken slices in breadcrumbs just once to coat.

2. Heat 2 tbsp olive oil in nonstick skillet over medium high heat. Place chicken in single layer (careful not to overcrowd) in pan. Flip at least once during saute process. Outside should be golden and chicken should be cooked through after about 8 minutes. Add more oil as necessary, as chicken is cooked in batches.

3. Prepare tomato relish by chopping tomatoes, parsley, and basil, and mixing together in the bowl with the remaining spices, oil, and vinegar. Let sit for a few minutes so tomatoes marinate slightly.

4. Place relish on top of chicken before serving, or serve on the side with rice, pasta, or salad.