Mediterranean Fried Chicken with Artichoke Salad
We coat tender chicken breasts with Parmesan cheese and bread crumbs before cooking them up golden brown in a splash of light olive oil. The results are crisp and tasty you won't even miss the skin! Served with a salad of artichoke hearts, tomatoes, olives and fresh basil, this dish is Mediterranean in flavor, style, and healthful attitude.
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red wine vinegar
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 1/4 cup tightly packed basil leaves, thinly sliced
- kalamata olives
- 1/2 cup sliced and pitted
- 3 plum tomatoes, cut into thin rounds
- 1 cup (about 2 jars) store-bought marinated artichoke hearts, dra
- 1. Make the salad: Combine the artichoke hearts, tomatoes, olives, basil, garlic, olive oil, lemon juice, vinegar, and pepper in a nonreactive bowl and toss to combine. Cover and refrigerate for 1 hour to allow the flavors to blend. Bring to room temperature before serving.
2. Make the chicken: Combine the bread crumbs, cheese, salt, and pepper in a mixing bowl. Whisk the eggs in a separate bowl. Dip each chicken breast half in the eggs and then in the bread crumb mix.
3. In a large skillet set over medium heat, heat 1/4 inch of olive oil until it ripples. Add the chicken breasts and saute until golden brown and cooked through, about 6 minutes on each side. Drain on paper towels. Serve hot, topped with the artichoke salad and alongside Zucchini with White Beans and Mint, if desired.
Recipe from the White Dog Cafe Cookbook
Multicultural Recipes and Tales of Adventures from Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause
(Running Press Book Publishers; March 1998; $16.95/paperback; $24.95/hardcover)