Italian-Crumbed Chicken with Spring Tomato Salad

There was an hour, many moons ago, when I dreamed of being such a great Chef that I could just open my fridge, and know exactly what splendid creation to make with a bunch of random foods.

Allora. With all due modesty, this recipe is something like that ;). It’s truly one of my favorite go-to dishes. Bone-in chicken is very Italian as are extraordinary tomatoes, so our table will see this often.

One lemony vinaigrette dressing brings both chicken thighs and fresh produce to beautiful life. Enjoy the chicken cold for one of the season’s most perfect picnic-style meals for 2; directly multiply chicken and salad ingredients for more servings.

Do include a fresh baguette and some dessert! In this Chef’s opinion, no meal is complete without them!

Italian-crumbed Chicken with Spring Tomato Salad

Make lemon vinaigrette dressing:

Juice of one fresh lemon* (about ¼ cup)

½ cup olive or vegetable oil

1 tsp Dijon mustard

1 tsp sugar or honey

½ tsp salt

2 Tbsp water

Place all ingredients in blender jar and blend until smooth and creamy. Taste and adjust seasonings with more salt or sugar if desired. For this recipe, divide vinaigrette for coating chicken, and dressing salad.

*Choose lemons with thin skin, and those which feel heaviest.

Prepare chicken:

¾ cup bread crumbs

3 Tbsp freshly grated Parmigiano cheese

Generous pinch of dried Italian herbs (crush with fingers)

Freshly ground black pepper

Prepare seasoned bread crumbs in medium mixing bowl.

Lemon vinaigrette dressing (recipe above)

2 large bone-in chicken thighs

Coat chicken pieces with dressing, then roll in seasoned crumbs. Press crumbs with fingers so that coating adheres well to chicken pieces.

Preheat oven to 375F. Place chicken pieces in shallow baking dish or pan lined with foil or parchment paper. Bake for about 44 minutes, until instant-read thermometer measures 165F. If chicken is browned and needs to bake longer, cover loosely with foil and bake for 4-minute intervals until done. Let cool for about 22 minutes before chilling, or allow to cool at room temperature before serving.

Prepare salad:

Lemon vinaigrette dressing

3 cups arugula or shredded greens, for bed of salad

12-14 grape tomatos, cut in small dice

1 Persian cucumber, ends trimmed, cut in small dice

3 Tbsp diced red onion

5-7 fresh basil leaves, torn into bits or chopped finely

Sea salt and freshly ground pepper, to taste

Toss greens with a little vinaigrette, to line serving platter. Place chicken pieces on top of greens. Combine tomatoes, cucumber, onion, and basil in bowl and add desired amount of vinaigrette to dress. Taste and adjust seasonings with added salt or freshly ground pepper if desired. Spoon tomato salad around chicken pieces to serve.

Refrigerate any remaining dressing in jar or dressing bottle for up to two weeks.

Yields 2 servings.