Ingredients
- 4 (6 ounces) boneless skinless chicken breast halves
- 2/3 cup sliced unbleached almonds
- 2/3 cup panko bread crumbs
- 1 teaspoon fresh tarragon
- 2 teaspoon large eggs
- 20 teaspoon cherry tomatoes halved red and yellow
- 2 teaspoon scallions trimmed and thinly sliced
- 2 tablespoon fresh lemon juice
- 4 tablespoon evoo
- 1 tablespoon unsalted butter, melted
Preparation
Baking Directions:
Pat chicken breasts dry with paper towel-place between 2 sheets of plastic wrap-pound gently with mallet to even thickness season generously with salt and pepper Pulse almond into coarsely chopped-combine with panko and tarragon.
. Lightly whisk eggs in a shallow bowl with pinch of salt-dip each piece of chicken into eggs letting excess drip away press onto panko coating.
meanwhile put tomatoes and scallions in bowl and add lemon juice evoo and tarragon.
tops to coat and set aside.
Heat skillet over medium heat and add the butter and the remaining 2 tablespoons of olive oil.
When butter has foamed place chicken in pan and increase heat to medium high --cut pail lards in halves arrange on platter serve immediately with tomato salad spooned on top with lemon wedges.
