Dan, who was named as one of the top Food Bloggers of 2011, was kind enough to share one of his favorite recipes with us. It’s simple, easy to make and absolutely delicious. I recommend you try it and go back to SaltShaker for more tasty tidbits from Dan.
1/4 Chicken breasts, pounded flat
1/2 cup flour
1 egg, beaten with 2 tablespoons milk
1/2 cup breadcrumbs
1/4 cup grated pecorino (or parmesan)
1/2 cup olive oil
1 small can plum tomatoes – peeled, whole or crushed
4 garlic cloves, thinly sliced
12 green olives, pitted and sliced
1 fresh jalapeño, sliced
2 tablespoons balsamic vinegar
2 sprigs fresh parsley, 1 sprig fresh thyme, 8 basil leaves (more or less), all removed from stems and roughly chopped
salt and pepper to taste
Make a mixture of the breadcrumbs and cheese. Dip the chicken pieces in flour, then in beaten egg, then in the breadcrumb mixture.
Heat olive oil in a pan big enough to accommodate the chicken breasts. Fry until lightly browned on both sides. Add the tomatoes, garlic, peppers, and vinegar to the pan and continue to cook for a few minutes until the chicken is done. Add the herbs, adjust seasoning to taste with salt and pepper, and serve. Really good accompanied by creamy polenta.