Parmesan Crusted Chicken with Fresh Tomato Basil Sauce
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil
Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat
a large nonstick skillet over medium high heat – your pan must be very
hot when the chicken is added. Pile the shredded cheese on the work
surface created with the waxed paper or foil. Season your chicken
breasts with black pepper but no salt; the cheese will add enough salt
to the taste of the dish. Press the breasts firmly into the cheese. Coat
both sides of breasts with as much cheese as possible. Add 1 tablespoon
extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts
into the skillet and cook 7 minutes on each side, until cheese forms an
even, golden casing around the tender chicken breasts. While chicken
cooks, combine chopped tomatoes with basil in a small bowl. Season with
salt and pepper, to your taste. Drain off any excess oil from chicken as
you remove it from the skillet. Top chicken with big spoonfuls of sauce.