From “Easy Green Organic,” by Anna Getty (Chronicle Books). Makes 8 servings.
Ingredients
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
CHICKEN
3/4 cup all-purpose flour
1 tablespoon grated lemon zest
Salt and pepper to taste
8 skinless boneless chicken breast filets, pounded until 1/2-inch thick
Grapeseed or canola oil for cooking
2 to 3 lemons, halved
Directions
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, and 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 oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the salsa.
