Margherita Chicken with Panko Crust

Ingredients

3 plum tomatoes, diced

3 tbsp chopped fresh basil

1 small clove garlic, minced

2 tbsp olive oil, divided

1 tbsp balsamic vinegar

1/8 tsp freshly ground black pepper

4 boneless, skinless chicken breasts (6-8 oz each)

2 eggs, lightly beaten

1 1/4 cups panko breadcrumbs

Instructions

Preheat oven to 200 degrees. Place a cooling rack over a baking sheet.

In a small bowl, combine the tomatoes, basil, garlic, 1 tbsp of the olive oil, and vinegar. Season with the pepper.

Place the remaining 3 tbsp of oil in a large saute pan and heat over medium heat.

Place each chicken breast between 2 pieces of Saran Wrap and pound lightly with a meat mallet or large metal spoon until they are about 3/8" thick.

Place the eggs in a shallow dish, and the panko breadcrumbs in a separate shallow dish. Dip each piece of chicken into the eggs to coat, then into the panko. Use your hands to press the panko into the chicken, if needed. Cook in 2 batches in the hot olive oil until crisp on both sides and cooked through, about 5 minutes per side. Remove and place on the baking sheet and place in the oven to keep warm. When all of the chicken has been cooked, return all 4 pieces of chicken to the pan and top with margherita mixture. Cover the pan with a lid and let it sit for 1-2 minutes until margherita mixture is warmed through.