Mediterranean Lemon Chicken Recipe With Blistered Cherry Tomatoes Is Summer Fresh by Jan Mostrom

This recipe for Mediterranean garlic lemon marinated chicken cutlets with cherry tomatoes is so beautiful and tastes amazing. The marinating time is only 15 minutes and the chicken is cooked on the stovetop, so it all comes together really easily. The marinated and pounded chicken is so tender, and the sweetness of the cooked cherry tomatoes adds a lovely topping to this elevated chicken recipe.

This is one chicken breast recipe you want to give a try. Trust me. All you need to make these moist, juicy one-pan chicken cutlets recipe is olive oil, lemons for juicing, fresh garlic, fresh rosemary, salt, black pepper, boneless/skinless chicken breasts (check out the health benefits of protein), white wine, cherry tomatoes (read about the health benefits of tomatoes), flour (all-purpose or gluten-free), a neutral cooking oil and optional Parmesan cheese for serving.

Sitting down to these light and delicious chicken cutlets with blistered tomatoes gives you the summer feels. Vine-ripened cherry tomatoes has never had it so good!

Serve this chicken dinner with your favorite side dishes, though it is a meal on its own. Shred any leftover chicken for a delicious chicken salad.

Cuisine: American / Italian / Mediterranean 
Prep Time: 5 minutes
Marinating Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 2 garlic cloves, minced or pressed
• 1 teaspoon chopped fresh rosemary
• 2 boneless/skinless chicken breasts
• 1/4 cup dry white wine
• 2 heaping cups cherry tomatoes
• 2 tablespoons all-purpose flour or gluten-free flour
• 2 tablespoons neutral cooking oil (grapeseed, sunflower or canola oil)
• 1 tablespoon chopped flat-leaf parsley
• 1/4 cup grated Parmesan (optional)

Here's how to make it: 

1. Make the marinade in a large bowl by mixing olive oil, lemon juice, rosemary, garlic, salt and black pepper.
   
2. Slice the chicken into two pieces if they are small or three pieces if they are larger breasts. Place chicken into the marinade and mix to cover the chicken. Let the chicken sit on the counter for 15 minutes.
   
3. Remove the chicken from marinade, pat excess liquid off with paper towels and place the it inside a large sheet of plastic wrap or parchment paper.
   
4. Spread a bit of olive oil on top of the chicken and fold over the sides of wrap to enclose the chicken. (This keeps the chicken juices inside the wrap.) Pound the chicken with a meat tenderizer or rolling pin until the chicken is about 1/4-inch thick.
   
5. Repeat for all the chicken.
   
6. Place a heavy skillet on medium-high with 2 tablespoons of oil. Put the flour in a shallow bowl with a pinch of salt and pepper.
   
7. Dredge the chicken in the flour and place in the hot oil with some space between (all of the pieces won’t fit.)
   
8. Cook for 90 seconds per side. Don’t overcook or the chicken will dry out.
   
9. Transfer browned chicken to a oven-safe plate and place in the warm oven (about 200 degrees F). Continue with the chicken until all the pieces are cooked.  The chicken is cooked when it reaches 165 degrees F internal temperature. (If there is more than about a tablespoon of fat in the pain use a paper towel to absorb some of it.)
   
10. Add the wine to the skillet and stir to deglaze. (If you don't want to cook with alcohol, use chicken broth instead of wine.)
    
11. Add the tomatoes to the wine.
    
12. Using a wooden spoon, stir the tomatoes until they shrivel and burst. Add salt, pepper and sugar and continue to stir and cook for about 5 to 10 minutes. You want the tomatoes to be still whole but collapsed.
    
13. Place chicken on four plates top with the tomatoes. Sprinkle with parsley and Parmesan, if desired, and enjoy!
    

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