Ingredients
For the Chicken
6 chicken breast halves
1/2 cup corn meal
1/2 cup all-purpose flour
1 tablespoon dried basil
3 tablespoons parmesan cheese
3 garlic cloves, minced
salt and pepper, to taste
1/2 cup whole milk
cooking spray
For the Tomatoes
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup cherry tomatoes, halved
salt and pepper, to taste
1/4 cup fresh basil leaves, sliced
Preparation
Preheat oven to 400. Line baking sheet with foil and set a rack on top of it. Grease with cooking spray and set aside. Lightly pound the chicken just enough to even it out; do not pound it thin. Combine corn meal, flour, basil, parmesan cheese, garlic, salt and pepper in a plastic bag. Pour the milk in a dish. Dip chicken in milk and place it in the bag with the corn meal mixture. Toss to coat. Take it out of the bag and set it on the prepared rack. Continue to do the same with the rest of the chicken pieces. Lightly grease chicken pieces with cooking spray. Bake for 40 to 45 minutes, or until chicken is done. In the meantime, prepare the tomato mixture. Heat butter and olive oil over medium heat. Add garlic and tomatoes, and season with salt and pepper. Cook for 4 to 5 minutes, or until tomatoes are soft. Remove from heat and stir in prepared basil. Set chicken pieces on a large plate and spoon tomato mixture over chicken. Serve.
