Herbed Tomato Cucumber Salad and Spicy Lemon Basil Chicken

Can't believe that it is already August, this summer just continues to fly by!   One of the good things about August is that tomatoes are hitting the farms here in NH.    I had this recipe for Herbed Tomato Cucumber Salad in my to-try file, and it made a perfect side dish in this warm weather.    My only changes were white wine vinegar for the champagne vinegar, I already have 2 or 3 other kinds in the cabinet and I didn't want to buy another one.      This would also be great with halved cherry tomatoes or heirloom tomatoes.

I had taken out thin sliced chicken breasts without any real idea what to do with them.   I was puttering around I realized I hadn't filed my printed/tried recipes into my big binder, and while I was doing that I ran across the Spicy Lemon Basil Chicken.    Last time I had rather large chicken breasts and I had to finish them in the oven, but these thin sliced ones would be perfect.     Minor changes to this recipe, subbing jarred garlic for fresh and adding it to the egg.   I combined the pepper with the panko, and held the salt til the end.     Crispy, sweet, spicy, delicious!     Thank you again to Cindy at Pick Fresh Foods for this family favorite. 

* Exported from MasterCook *

                       Herbed Tomato-Cucumber Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  2          teaspoons  champagne vinegar (used white wine vinegar)
     1/4      teaspoon  salt
     1/4      teaspoon  Italian seasoning
     1/8      teaspoon  black pepper
     1/2      teaspoon  minced garlic (used jarred)
  2             medium  tomatoes -- cut into wedges
  1                cup  cucumber slices
     1/4           cup  diced sweet onion (used red onion)

Whisk together first 6 ingredients.    Stir in tomatoes, cucumbers and onions.   Serve immediately.

Source: Cooking Light

  "4 servings (3/4c)"

* Exported from MasterCook *

                        Spicy Lemon Basil Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breast- used thin sliced
     1/2      teaspoon  salt -- sprinkled on at end
     1/2      teaspoon  black pepper
     1/2           cup  panko bread crumbs
  1               Tbsp  fresh basil -- finely chopped- used Penzey's dried
  1                     garlic clove -- pressed-  used jarred minced
  3        Tablespoons  olive oil
     1/2           cup  fresh lemon juice
     1/2      teaspoon  Tabasco sauce -- used Sriracha
  4        Tablespoons  honey

Combine lemon juice, Sriracha and honey with a whisk.  Set aside.

Set up breading stations.  In one cake pan, combine egg and minced garlic.   In second cake pan, combine panko, basil and pepper.    Heat oil over medium heat.     Dip chicken in egg mixture, dredge in panko mixture and then cook until golden brown on both sides.   Sprinkle with salt and let rest on paper towel lined platter.    Repeat with remaining chicken.      Serve with sauce drizzled over. 



  1. That's a really good photo Jolene! Pinned

  2. Thanks Linda! I appreciate you stopping by :)


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