Had to share!
We had friends over for dinner last weekend, and I wanted to try something new.. but that was still easy. This dish was amazing! And VERY easy to make.
I paired it with slow cooker baked potatos and balsamic glazed carrots (yum!)
I found this on The Nest.
Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa
Tomato Basil Salsa
5 plum tomatoes, seeded and cut into 1/4-inch cubes
5 large fresh basil leaves, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
Pinch of salt
Pinch of pepper
3/4 cup all-purpose flour
1 tablespoon grated lemon zest
Salt and pepper to taste
8 skinless boneless chicken breast fillets, pounded until 1/2 inch thick
Grapeseed or olive oil for cooking
2 to 3 lemons, halved
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, salt, and pepper on a flat dinner plate. Using a fork, mix together until thoroughly combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large saute pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.