2 servings
Ingredients
Heated Italian bread
For the Chicken
2 large chicken breasts,
½ cup flour1/2 teaspoon garlic powder
2 teaspoons Italian or Greek seasoning
1/2 teaspoon kosher salt
Olive oil
For the Salad
2 large, ripe tomatoes, sliced thin
8 ounces fresh mozzarella slices
1 cup Kalamata olives
¼ cup sliced red onion
2 tablespoons Extra virgin olive oil
Fresh basil leaves, to taste
Cracked black pepper
Make the chicken: Take the chicken breast and slice them in half horizontally so you have four thin chicken cutlets. Combine the flour with the seasonings and dredge the chicken in the flour mixture.
n the large skillet heat enough olive oil to cover the bottom of the skillet and set over medium heat. When the oil begins to shimmer, add the chicken cutlets. Cook for 3 minutes, then turn over and cook the other side for another 3 minutes.
Assemble the salad: Layer the tomato slices evenly between two pasta bowls and sprinkle lightly with salt. Add the red onion, mozzarella slices, then the olives and basil. Place the cooked chicken cutlets on top and drizzle with olive and sprinkle with cracked black pepper. Serve with slices of crispy Italian bread.