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Pan-Fried Chicken Breasts With Corn & Tomato Summer Salad

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Pan-Fried Chicken Breasts With Corn & Tomato Summer Salad

Ingredients

  • 5 to 6 fingerling potatoes, about 1/3 pound
  • 1 ear fresh corn, unshucked
  • 1 pint cherry tomatoes, halved lengthwise
  • 3/4 cup hearts of palm, sliced
  • 2 large handfuls baby lettuce or arugula, washed and dried
  • handful fresh basil leaves, roughly chopped
  • 1/2 lemon, juiced, about 1 1/2 tablespoons
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil
  • salt and freshly ground black pepper pepper
  • 2 ounces ricotta salata
  • 4 skinless, boneless chicken breast halves, about 1 3/4 pounds
  • 2 large eggs, beaten
  • 1 1/2 cups bread crumbs
  • 1/4 cup olive oil
  • 1/2 lemon
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Published 2014-09-09 18:54:16 (2 years ago).

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