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La Belle Cuisine - More Poultry Recipes

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Chicken Breasts Positano



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 House Terraced into Amalfi Coastline, Positano, Italy
House Terraced into Amalfi Coastline,
Positano, Italy

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Stribley, Dallas
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Chicken Breasts Positano

The New Basics Cookbook
The New Basics Cookbook

 © 1989 by Julee Rosso and Sheila Lukins,
Workman Publishing Co., Inc.

”We first had a version of these lemony chicken paillards topped with
a cool garlicky salad just off the Amalfi Drive in the lovely Italian
seaside village of Positano. This is a wonderful entrée for a hot
summer evening.”

6 portions

8 ripe tomatoes
1 small onion, cut lengthwise into fine slivers
3 cloves garlic, minced
2 cups extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 bunches arugula (about 6 to 7 cups with
stems trimmed), rinsed and dried
3 whole boneless skinless chicken
breasts, well rinsed and patted dry
2 cups stone ground yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon good-quality chili powder
1/4 teaspoon cayenne pepper
3 eggs
1 tablespoon water
Olive oil

1. Place a strainer over a medium-size saucepan. Holding the tomatoes
over the strainer, remove the cores and seeds, letting them drop into
the strainer. Press on the cores with the back of a spoon to extract the
juice and discard what remains in the strainer. Dice the tomato pulp
and add it to the saucepan. Add the onion, garlic, and oil, and stir.
Season with salt and a generous amount of pepper. Stir in the lemon
juice and sugar. Let the mixture stand, loosely covered, in a warm
place (on top of the stove or in the oven with the pilot light on)
for several hours.
2. Cut the arugula into slivers, and toss them with the tomato dressing,
coating them well. Set the salad aside.
3. Cut each chicken breast in half along the breastbone line. Remove the
fillets (the finger size muscle on the back of each half), and reserve
them for another use. Flatten each breast half with the flat end of a
meat pounder until thin.
4. Place cornmeal, salt, pepper, chili powder, and cayenne in a pie plate
or shallow bowl, and mix well. Stir the eggs and water together in
another shallow dish. Dredge the chicken pieces in the cornmeal
mixture, shaking off any excess. Then dip them in the egg, and
dredge them again in the cornmeal, pressing lightly to make sure
it adheres well.
5. Heat 1/8 inch of the oil in a large heavy skillet, and sauté the chicken
pieces until just cooked, about 2 to 3 minutes on each side.
6. To serve, place the chicken on individual plates or on a platter. Drain
the arugula salad slightly, and arrange some on top of each portion;
serve immediately.

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