Chicken Breasts Positano

Name: Chicken Breasts Positano
Yield: 6 portions
Cuisine: Italy
Ingredients: 1 small onion, cut lengthwise into fine slivers; 8 ripe tomatoes; 2 cups extra virgin olive oil; 3 cloves garlic, minced; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 teaspoon sugar; 2 tablespoons fresh lemon juice; 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; ½ teaspoon freshly ground black pepper; ½ teaspoon good-quality chili powder; ¼ teaspoon cayenne pepper; 3 eggs; 1 tablespoon water; Olive oil

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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.

Ingredients

8 ripe tomatoes
1 small onion, cut lengthwise into fine slivers
3 cloves garlic, mi

Europe
Italy
Main course
Spicy
Gluten-free
Summer
Mediterranean

Method

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 g