Chicken Thighs with Marinated Cherry Tomatoes

Serves 4

Ingredients

Marinade

3 cups cherry tomatoes, halved

1/3 cup finely diced red onion

10 fresh basil leaves cut into ribbons

½ cup olive oil

1 teaspoon kosher salt

Chicken

2 tablespoons unsalted butter

2 tablespoons grapeseed oil

2 cups panko breadcrumbs

2 eggs

1/2 cup white all-purpose flour

1 ½ pounds chicken thighs, pounded

Directions

The marinade is best made a couple of hours before you eat. It can be made ahead of time and kept in the fridge, but take it out at least an hour before serving to let it come to room temperature.

To make the marinade, place all the ingredients into a bowl and stir to combine. Let it sit on the counter and macerate for a couple of hours. Taste and adjust the seasoning if necessary.

You can use the easier method for coating the chicken thighs in flour above, or follow the directions below.

Place two pieces of parchment paper on the counter with a plate in between. Sprinkle the flour over the parchment paper on the left.

Crack the eggs onto the plate and beat them with a fork to break them up.

Spread the breadcrumbs on the parchment paper to the right side of the plate.

In a large sauté pan, heat the olive oil and butter over low heat. While the pan is heating up, coat the chicken all over with the flour, dip it in the egg, covering it completely with egg and then again with the breadcrumbs.

Place it in the warm pan and turn up the heat to medium-high. Cook until golden, turning once, about 4 minutes a side. You might have to do this in batches, depending on the size of your pan.

Turn the oven on to 350 degrees.

As it warms up, place the chicken on a baking pan lined with parchment paper and put it into the oven. As soon as the oven reaches 350 degrees, take the chicken out of the oven.

Serve the chicken with the tomato marinade spooned over the top and a green salad on the side.

— Adapted from Lee Bailey’s cookbook “Good Parties”