A simply basil and tomato mixture tops fried chicken in this excellent summer recipe!
INGREDIENTS (for 6 servings):
- 2 cups olive oil for frying
- 2 eggs, beaten
- 1/2 cup bread crumbs
- 6 skinless, boneless chicken breast halves
- 1 pint grape tomatoes, sliced
- 1 medium onion, diced
- 1 cup chopped fresh basil
- salt and pepper to taste
- 1/4 cup balsamic vinegar, or to taste
- 1/4 cup olive oil, or to taste
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.
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.
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.