Tomato Basil Chicken

Tomato Basil Chicken

11
Donna Bracchi 0

"This takes almost no time to prepare, and you can even do the tomato/basil mixture the night before! It will be a hit."

Ingredients 30 m {{adjustedServings}} servings 377 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 cups olive oil in a skillet over medium heat. Place the eggs and bread crumbs in 2 separate bowls. Dip chicken in the eggs then in the bread crumbs to coat. Place chicken in the skillet, and fry until golden brown and juices run clear. Drain on paper towels.
  2. In a bowl, mix the tomatoes, onion, and basil. Season with salt and pepper, and drizzle with balsamic vinegar and olive oil. Spoon over the fried chicken to serve.
Tips & Tricks
Tomato Bisque with Chicken

Creamy tomato soup with roasted chicken.

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This easy appetizer captures the freshest flavors of summer.

Footnotes

  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 11

  1. 15 Ratings

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tnarladni
3/2/2009

Because the other reviewers noted about the bland chicken, I added salt and pepper to the egg mixture and marinated the chiken for about an hour before covering them with the bread crumb. I also sauted the onion and let it cool before making the tomato basil mixture. It cuts down on the strong onion taste. Excellent and low carb meal.

BeckaP
9/12/2005

This recipe is delicious! My husband said it tasted like a gourmet chef prepared it. He (obviously) loved it.

bellepepper
2/12/2012

Very good! I scaled this to two servings for Hubs and me. I made the tomato relish portion of this recipe, cutting the balsamic and olive oil in half. I made it in the afternoon and let it sit at room temperature until serving. And in order to save some calories, I just salted and peppered my chicken and seared it in a little olive oil, skipping the entire breading/frying process. My way was quick and easy and I would definitely do it that way again. Fresh basil and a good quality olive oil and balsamic vinegar are key to this recipe. Here’s a tip: If you think your balsamic vinegar isn’t quite the quality it should be, you can add just a touch of brown sugar to it to give it more depth.