I stumbled upon this recipe last summer in one of her magazines. After finally moving in with my husband, I was really looking for new recipes to wow him! This one did the trick. It is a fresh and light meal using the great produce from your local farmer’s markets.
Pan-Fried Chicken with Fresh Tomato and Corn Salsa
Recipe by Rachael Ray
What you’ll need:
1 cup breadcrumbs, regular or panko
1/4 cup fresh basil chopped
1 cup buttermilk
1/2 cup flour
4 chicken breasts
salt and pepper
5 tablespoons olive oil
1 1/2 cups fresh corn- cooked and zipped
2 tomatoes cored and chopped
1/2 red onion, thinly sliced
What you’ll do:
In a shallow dish, combine the breadcrumbs and 2 tbsp. of the basil. In a separate dish, add the buttermilk; in a third dish, add the flour. Season the chicken with salt and pepper. Working with 1 piece at a time, coat the chicken with the flour, then buttermilk, and finally the breadcrumb mixture.
In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and brown on each side, about 5 mins. Drain on paper towels. (Sometimes I get nervous that the chicken isn’t thoroughly cooked so I will put it in the oven at 350 degrees for a few minutes).
In a large bowl, stir together corn, tomatoes, red onion, the remaining basil, and about 1 tbsp. of olive oil. Season with salt & pepper. Serve over chicken with some cous cous. Enjoy!