Sauteed Chicken Breasts with Warm Tomato Salad

From one of my most favorite cookbooks, The Superfoods Cookbook by Dana Jacobi, this recipe is simple, healthy and so colorful.  It’s a great go-to summer dish that’s simple enough for a week day and pretty enough for company.




  • 4 boneless, skinless chicken breast halves, about 6 oz. each
  • Sea salt and freshly ground pepper
  • 2 Tbs. olive oil
  • 1 or 2 large shallots, minced (about 1/4 cup)
  • 1 clove garlic, minced
  • 1 1/2 cups cherry and pear tomatoes, preferably a mix of colors and shapes, stemmed and halved
  • 3 Tbs. balsamic vinegar
  • 1/2 cup  packed fresh basil leaves, torn

Directions: 1.  One at a time, place the chicken breasts between 2 pieces of plastic wrap and lightly pound with a meat pounder to a thickness of about 1/2 inch. Season the chicken generously on both sides with salt and pepper. 2.  In a large nonstick frying pan, heat the olive oil over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the chicken and reduce the heat to medium. Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer each piece to a plate as it is finished and cover with aluminum foil to keep warm. 3.  Add the shallots and garlic to the frying pan and cook, stirring often, until softened, 3-4 minutes. Add the tomatoes and vinegar and cook, still stirring often, until the tomatoes begin to soften and split, about 4 minutes. Stir in the basil and season with salt and pepper. To serve:  Place a chicken breast on each of 4 warmed individual plates and spoon the warm tomato salad on top. Serve right away. Serves 4.