With the hilarious failings of Guy Fieri’s Time Square restaurant and Rachel Ray selling out beyond recognition, celebrity chefs have, for the most part, been hugely disappointing. I think the age of the celebrity chef is coming to a close. There are a few noted exceptions. Gwyneth Paltrow for one… She’s beautiful, successful and is truly inspiring people to eat better (maybe it’s just me and her million or so Goop followers). And maybe I did go to her book signing in New York last month, don’t judge me.
Well there’s everyone else and then there’s Ina Garten , crisp white shirt-clad maven of the simple and delicious meal. Her recipes ALWAYS work (the same cannot be said for Martha!) and are always good. At first glace, I was unimpressed with her new book, Fool Proof. The recipes looked boring to me. Green beans with almonds? YAWN. Roasted Carrots? Groundbreaking. Then I had her “Salmon with Melting Cherry Tomatoes” and I knew I never should have doubted Ina (AKA the Barefoot Contessa) for a moment. Here was a recipe so simple, so easy and so delicious it makes you think “why didn’t I think of that?” Well I didn’t…hence I’m not a celebrity chef…YET 😉
I replaced the salmon with chicken cutlets and the result was equally meltingly delicious. Make sure you use cherry or grape tomatoes as using regular chopped tomatoes won’t have the same effect.
Sorry about the crappy photo! My camera is inaccessible at the moment!
Chicken Cutlets with Melting Tomatoes
Based on Ina Garten’s Salmon with Melting Cherry Tomatoes from Foolproof
You will need:
1 Lb. chicken breast cutlets, sliced thin (2 per person)
1 pint fresh cherry or grape tomatoes, sliced in half
1 cup finely chopped Vidalia onion (any yellow onion will work)
2 Tablespoons good balsamic vinegar (I like Fini)
2 garlic cloves, finely minced
10 fresh basil leaves, chopped into ribbons
3 Tablespoons olive oil
Salt and pepper
1. In a medium non-stick skillet heat 2 Tablespoons olive oil. Saute the onions for 5 minutes over medium heat (you don’t want them to brown). Then add the garlic and continue to cook for 2 minutes.
2. Add the tomatoes to the pan and stir to combine, generously salt and pepper. Cook for 10-15 minutes on medium-low heat until the tomatoes soften. Add the balsamic vinegar and stir to combine. Turn off the flame and add the basil.
3. Meanwhile, heat 1 Tablespoon olive oil over medium-high heat in another skillet. Sprinkle the cutlets (make sure they are ultra thin) with salt and pepper and cook for 4 minutes on each side, or until cooked through.
4. Serve the cutlets with the tomato mixture on top.