Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.
Add the chicken broth and a pinch of salt, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
In one shallow dish, place the beaten egg. In a second shallow dish, Add the flour, garlic powder, salt and pepper. In a third shallow dish, combine the ground Parmigiano Reggiano cheese and panko. Working with one piece of chicken at a time, dip the chicken into the flour, then the egg mixture to coat, then toss in the panko mixture, pressing firmly to adhere the coating to the chicken.
Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F, adjusting the heat as necessary. Remove the chicken to a plate to rest.
Heat the oven to 425°. Add the oil and season with salt and pepper, then add the tomatoes. Place in oven for 12-15 minutes until they begin releasing some juices, about 3 to 4 minutes.
Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.
Remove the lid from the couscous and give it a stir to loosen.
Divide the couscous onto plates and top with the chicken and sautéed tomatoes.
Garnish with additional Parmigiano and fresh basil.
Ingredients
Directions
Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.
Add the chicken broth and a pinch of salt, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
In one shallow dish, place the beaten egg. In a second shallow dish, Add the flour, garlic powder, salt and pepper. In a third shallow dish, combine the ground Parmigiano Reggiano cheese and panko. Working with one piece of chicken at a time, dip the chicken into the flour, then the egg mixture to coat, then toss in the panko mixture, pressing firmly to adhere the coating to the chicken.
Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F, adjusting the heat as necessary. Remove the chicken to a plate to rest.
Heat the oven to 425°. Add the oil and season with salt and pepper, then add the tomatoes. Place in oven for 12-15 minutes until they begin releasing some juices, about 3 to 4 minutes.
Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.
Remove the lid from the couscous and give it a stir to loosen.
Divide the couscous onto plates and top with the chicken and sautéed tomatoes.
Garnish with additional Parmigiano and fresh basil.
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