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A close up of chicken cutlets in a cherry tomato and basil sauce.
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Cherry Tomato and Basil Chicken

Use the camera icon to toggle the step by step photos on and off. Chicken cutlets served in a fresh and delicious cherry tomato and basil sauce. Serve with your favourite veggie sides, beans or potatoes.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 - 6 servings
Author: Emily Wyper

Equipment

  • Baking parchment
  • Rolling pin or meat mallet

Ingredients

  • 4 chicken breasts
  • 2 cloves garlic
  • 1 lb (450g) cherry tomatoes
  • 1.5-2 cups (350ml-500ml) chicken stock (low sodium)
  • 1 handful fresh basil
  • All purpose flour for dredging
  • Olive oil
  • Salt and pepper

Instructions

  • Cut the cherry tomatoes in half and place them in a bowl. Finely chop the garlic and set aside.
  • Cut the chicken breasts in half lengthways. Place them, one at a time, between two sheets of baking parchment and bash them to around 0.5cm (1/4 inch) thick (photos 1 and 2).
    Two photos showing how to bash a chicken cutlet in parchment paper.
  • Season the chicken on both sides with salt, then dredge them in flour, shaking off any excess (photos 3 and 4).
    Two photos showing chicken seasoned with salt then dredged in flour.
  • Heat around 3 tablespoons of olive oil in a large pan and fry the chicken for 3 minutes, then turn over and cook for another 2 minutes on the other side. Remove to a plate and set aside (you’ll probably need to do this in two batches, adding a little more olive oil before the second batch) (photos 5 and 6).
    Two photos showing chicken getting cooked in a large pan.
  • Turn the heat down low and add the chopped garlic. Sauté for around 1 minute until fragrant, then add the cherry tomatoes. Sprinkle the tomatoes with a little salt and pepper, then add 1.5 cups chicken stock (350ml) (photos 7 and 8).
    Two photos showing cooking garlic then cherry tomatoes.
  • Bring to a simmer on a medium-high heat and simmer for 15-17 minutes until the sauce has reduced and thickened slightly. If it reduces too much during cooking, add a little more stock (I usually add up to 500ml/2 cups in total). Photos 9 and 10.
    Two photos showing how to reduce a cherry tomato sauce.
  • Add the chicken back with fresh basil and simmer for another 2-3 minutes until the chicken is heated through. Serve.

Notes

  • Storage - this dish will keep well in the fridge for up to 3 days and can be reheated on the stove until piping hot throughout.
  • Making in advance - you can prep the whole dish and simply reheat it when you are ready to serve.

Nutrition

Calories: 418kcal | Carbohydrates: 6g | Protein: 51g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 302mg | Potassium: 1167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 2mg
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