Paillards of Chicken with Cherry Tomatoes

Lately, I have been doing a lot of quick meals.

Tonight was different.

I felt like spending a little longer in the kitchen and making something special.

Everything about this whole meal is pretty and tasty and worth the time invested.

We took a few days off this week in the spirit of March Break.

So since the kids had totally worn themselves out outside and were resting, I had an hour to get dinner ready in a quiet house.

It was special.

Here's what I made.

~Chicken pounded thin, sprinkled with lemon and breaded in fresh white breadcrumbs mixed with herbs.

~Warm buttery tomatoes with ribbons of basil

~Brown rice cooked in some beef stock.

~Very special brownies (that I must share with you)

Paillards of Chicken with Cherry Tomatoes

(Not your mothers weeknight cooking)

4 boneless, skinless chicken breast, pounded thin

Juice of 1 lemon

1/2 cup flour mixed with a pinch of thyme, salt and pepper

2 large eggs, beaten

1 1/2 C fresh white bread crumbs, made in a food processor mixed with a little thyme

2 Tbsp olive oil

24-30 cherry tomatoes, pierced with a knife so they wont pop

2 Tbsp butter

2 Tbsp minced or ribboned basil or parsley

salt and pepper

Sprinkle chicken with lemon juice.

Place flour, and crumbs on plates.

Whisk eggs in a shallow bowl.

Dredge chicken in flour, then dip it into egg and then coat with bread crumbs.

In a large skillet over med-high, heat oil and saute chicken until crispy and golden, 4-5 mins per side.

Remove chicken from pan and keep warm.

For the tomatoes, wipe skillet clean and add butter. Melt butter over med-high and add tomatoes.

Cook tomatoes until warm, tossing with butter, about 1 minute.

Add salt and pepper.

Add basil, toss again.

Serve tomatoes warm with chicken and some brown rice or buttered and herbed noodles.