Sautéed Chicken Breasts With Herbs and Asiago Cheese and Italian Garden Sauté

Published on July 21, 2014

Summer time is when we our taste buds get spoiled by full flavored fruits and vegetables because you are picking them from your own garden buying them somewhere where they were picked from a farm that day. I can’t tell the difference with all vegetables but tomatoes and white corn taste amazing when they are really fresh.

This is a great do ahead dinner. I cut up the vegetables and put them in a covered bowl and bread the chicken and set it on a plate, covered. Then I take them out out of the refrigerator, start heating the pans and it’s a quick and easy dinner in 20 minutes.

Sautéed Breaded Chicken Breasts With Asiago Cheese and Herbs

Version 1— Low Carb

Ingredients

Instructions

Place chicken in a plastic bag and pound to 1/2 inch thick. Cut chicken breasts diagonally through the middle to make four pieces. Sprinkle with salt and pepper. Process parmesan cheese, almond meal, basil leaves they are even crumbs. Place flour on a plate, beaten egg on another plate, and cheese and almond meal mixture on a third plate. Dredge chicken in flour, then in egg and then lay each side on the cheese and almond meal mixture. Chill for 30 minutes.
Heat the oil and butter in a skillet over a little less than medium heat. Transfer the chicken breasts to the skillet. It should sizzle but not spatter if you have the heat at the right temperature. Cook the chicken for 3 to 4 minutes on each side or until they are golden brown. If they get dark brown in that amount of time, the temperature is too high.

Version 2

Ingredients

Instructions

<>Place chicken in a plastic bag and pound to 1/2 inch thick. Cut chicken breasts diagonally through the middle to make four pieces. Sprinkle with salt and pepper. Process parmesan cheese, bread crumbs, garlic clove, oregano, parsley and salt until they are even crumbs. Place flour on a plate, beaten egg on another plate, and cheese and breadcrumb mixture on a third plate. Dredge chicken in flour, then in egg and then lay on the crumbs, turn over and press to get the bread crumbs to stick well. Lay chicken on paper towels on a plate and chill for 30 minutes.
Heat the oil and butter in a skillet over a little less than medium heat. Transfer the chicken breasts to the skillet. It should sizzle but not spatter if you have the heat at the right temperature. Cook the chicken for 3 to 4 minutes on each side or until they are golden brown. If they get dark brown in that amount of time, the temperature is too high.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.

Ingredients for Italian Garden Sauté

Italian Garden Sauté

Ingredients

Instructions

Melt butter in a large skillet and add the onion, garlic, zucchini, green pepper, corn, basil and oregano and sauté until liquid has evaporated and vegetables are soft. Add the tomato and salt and pepper and sauté 3-5 more minutes.

Onion, garlic, zucchini, green pepper, corn, basil and oregano in a skillet
zucchinizucchini and green pepperHeirloom Tomatoes
sunflowers in large drum
Sautéed Chicken Breasts With Herbs and Asiago Cheese and Italian Garden Sauté