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Garlic Braised Tomato Salad with Crusted Chicken Scaloppini and Fried Capers

Serves 4.


    This is a bit of a take on a popular dish in a local restaurant. A crispy coating on flattened chicken takes mere minutes to cook and is delicious grilled or pan-fried. Served on a bed of roasted garlicky tomato salad with arugula and a smattering of fried capers, it’s perfect for any gathering.


    Garlic Braised Tomato Salad with Crusted Chicken Scaloppini and Fried Capers


    Tomato Salad
    • 3 cups (750 mL) cherry or grape tomatoes
    • 1/2 sweet onion, finely diced
    • 6 large garlic cloves, finely chopped
    • 1/4 tsp (1 mL) sea salt
    • Freshly ground black pepper
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 2 Tbsp (30 mL) each of chopped fresh basil and parsley
    • Zest from 1/2 lemon
    • 2 cups (500 mL) baby arugula, divided
    • 2 boneless, skinless organic chicken breasts, tenders removed
    • 1/4 cup (60 mL) fine cornmeal
    • 3 Tbsp (45 mL) ground Parmesan
    • 2 Tbsp (30 mL) shelled hemp hearts
    • 2 Tbsp (30 mL) finely chopped fresh basil
    • Zest from 1/2 lemon
    • 1 tsp (5 mL) smoked paprika
    • 1/4 tsp (1 mL) salt
    • 1 small organic egg
    • 2 Tbsp (30 mL) ghee or extra-virgin olive oil
    • 2 Tbsp (30 mL) capers, rinsed, drained, and patted dry
    • 1 lemon, cut into wedges


    Per serving:

    • calories348
    • protein27g
    • fat20g
      • saturated fat4g
      • trans fat0g
    • carbohydrates16g
      • sugars5g
      • fibre4g
    • sodium563mg



    Preheat oven to 375 F (190 C).


    Halve tomatoes and place in large bowl along with diced onion, garlic, salt, and pepper. Drizzle with oil and toss to evenly mix. Spread tomato mixture out on baking sheet with shallow sides. Bake in preheated oven for 30 to 35 minutes, stirring occasionally. Remove and transfer to bowl. Fold in chopped basil and lemon zest and half the arugula. Set aside.


    Place chicken breasts, one at a time, between 2 sheets of parchment paper and pound out to a thin scaloppini. Cut each pounded breast crosswise in half.


    In large, shallow bowl, combine cornmeal, Parmesan, hemp hearts, basil, lemon zest, smoked paprika, and salt. Stir together to blend.


    In another large, shallow bowl, whisk egg. Dip scaloppini into egg and then dredge in cornmeal mixture. Lay each out onto parchment paper lined-baking sheet.


    In large skillet, heat ghee or oil until shimmering. Add chicken breasts, one at a time, and sauteu0301 for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to heated platter. Repeat with remaining breasts.


    Add capers to skillet and stir-fry for 35 to 45 seconds, or until crispy. Add a splash more ghee or oil if needed.


    To serve, spoon tomato salad into shallow serving bowls. Top with scaloppini, remaining arugula, and capers. Tuck in a lemon wedge and serve.


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    This recipe is part of the For the Love of Garlic collection.



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