Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa

Salsa

5 plum tomatoes, seeded and cut into 1/4-inch chunks

5 large fresh basil leaves, thinly sliced

1 tablespoon minced garlic

2 tablespoons olive oil

Salt and ground black pepper, to taste

Chicken

¾

cup all-purpose flour

1 tablespoon grated lemon zest

Salt and ground black pepper

8 boneless, skinless chicken breast fillets, pounded until 1/2 inch thick

Grapeseed or canola oil

2-3 lemons, halved

For the salsa: In a medium bowl combine all ingredients. Mix well, then set aside.

For the chicken: In a wide, shallow bowl, mix together the flour, lemon zest and a pinch each of salt and pepper. Dredge each chicken fillet through the flour mixture, coating both sides. Set aside.

In a large saute pan over medium, heat just enough oil to coat the bottom of the pan. Add the chicken, in batches, cooking until each side is lightly golden, about 2 minutes per side.

Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with salsa.

Serves four.

@Recipe nutrition:Nutrition values per serving: 423 calories, 10 g fat (2 g saturated), 20 g carbohydrates, 1 g fiber, 57 g protein, 137 mg cholesterol, 448 mg sodium.

"Easy Green Organic" by Anna Getty (2010 Chronicle Books)