Rating: 4.4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

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.

Nutrition Facts

377 calories; protein 30.6g; carbohydrates 12.8g; fat 22.4g; cholesterol 133.9mg; sodium 185.7mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
03/02/2009
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
11/12/2006
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. Read More
(11)
25 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2012
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. Read More
(19)
Rating: 5 stars
03/02/2009
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. Read More
(17)
Rating: 5 stars
09/12/2005
This recipe is delicious! My husband said it tasted like a gourmet chef prepared it. He (obviously) loved it. Read More
(16)
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Rating: 3 stars
11/12/2006
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. Read More
(11)
Rating: 4 stars
06/04/2008
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. Read More
(9)
Rating: 5 stars
07/15/2016
This was a great recipe - I made it and really liked it! I used seasoned breadcrumbs, then pan fried, but in only a few TBSP of olive oil and that was enough. Instead of onion, I used garlic and when the chicken was done, I sauteed up the tomato mix for about 5-8 minutes to soften up the tomatoes and basil - we loved it warm. Read More
(7)
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Rating: 3 stars
01/25/2006
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 Read More
(3)
Rating: 4 stars
03/25/2009
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. Read More
(2)
Rating: 4 stars
06/29/2014
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. Read More
(2)