Tomato Basil Chicken Recipe - Allrecipes.com
Tomato Basil Chicken Recipe
  • READY IN 30 mins

Tomato Basil Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • 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 More Reviews

Most Helpful Positive Review
Sep 12, 2005

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

 
Most Helpful Critical Review
Nov 11, 2006

I agree with one of the other reviews--the chicken portion wasn't great, but the tomatoes/onion mix was wonderful! I warmed it up in a skillet for a few minutes so it was a bit tender. Next time, I'll probably make oven baked chicken and then top with the tomato mix.

 
Feb 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.

 
Mar 02, 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.

 
Jun 04, 2008

Good sauce. Made night before then served over chicken breasts marinated in a lite Italian dressing. Ripe tomatoes, Vidalia onions and fresh basil are a good combo with grilled chicken. Served with a salad and garlic bread.

 
Mar 25, 2009

super basic, easy to make recipe. saves well for leftovers -- make extra tomato basil mixture for bruschetta the next day. were missing a few of the ingredients but easy enough to sub without any notice.

 
Jan 25, 2006

I used a few variations, but didn't like the chicken part of it. Loved the tomatoe and onion bit, but the onions got very strong after a little. Probably won't make it again. At least no the chicken

 
Jun 29, 2014

We liked the simplicity of this recipe, but did find it bland based on the original recipe. We added garlic powder and thyme to the breadcrumbs (we used panko crumbs). We also added garlic and rosemary seasoning blend to the tomato mixture along with coming half the diced onion with a bit of butter until cooked through, to cut down on the raw onion bite and let it marinate in the fridge. We also warmed the tomato mixture in a skillet before topping the finished chicken breasts. So good.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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