Sunday, July 25, 2010

Pan Fried Chicken with Corn and Tomatoes


I've tried this recipe once before and was fairly successful (although I commented then that I overcooked the chicken). This time around, the chicken was cooked perfectly, and we enjoyed it a lot. We loved the fresh flavors of corn, basil, and tomatoes from our co-op box, and I was really happy to use several things from the box in one meal. I actually used yellow tomatoes, so the presentation isn't as pretty as it would have been if I'd used red ones. But it was pretty anyway!

I served with peas and something else (that I cant remember).

Wahoo, summer!

From Everyday with Rachael Ray August 2009. See original here
  • 4 Servings
  • Prep 20 min
  • Cook 5 min


  • 1 cup breadcrumbs
  • 1/4 cup chopped fresh basil
  • 1 cup buttermilk
  • 1/2 cup flour
  • 4 chicken breast cutlets (about 1 1/4 pounds total)
  • Salt and pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (from about 3 ears)
  • 2 tomatoes, cored and chopped
  • 1/2 red onion, thinly sliced
Easy does it
Stand an ear of corn upright in a large bowl and run a knife down the length of the cob to remove the kernels.


  1. In a shallow dish, stir together the breadcrumbs and 2 tablespoons basil. In a separate shallow 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 in the flour, then dip into the buttermilk and coat with the breadcrumbs, shaking to remove any excess.
  2. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown, about 5 minutes; drain on paper towels.
  3. In a large bowl, stir together the corn, tomatoes, onion, the remaining 2 tablespoons basil and 1 tablespoon olive oil; season with salt and pepper. Serve over the chicken.

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