Chicken Paillard with Cherry Tomato and Basil Salad and Cheesy Orzo

I came up with this recipe to use up what I hope is the last of the cherry tomatoes.

I used this simple recipe for the orzo:
http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977458078

1 T fresh lemon juice
1 t olive oil, plus extra for pan
1/2 t grated lemon rind
1 garlic clove, minced
sea salt and freshly ground black pepper, to taste
small handful fresh basil leaves, torn into small pieces, plus extra for garnish
2 cups cherry tomatoes, halved
1 lb boneless, skinless chicken breasts
1/4 cup flour plus 1 t steak seasoning (salt, pepper, garlic and onion powders)
1/4 cup sherry wine

Combine lemon juice, oil, rind, garlic and salt and pepper in a medium bowl. Check for taste. Stir in tomatoes and basil. Set aside.

Place chicken between 2 sheets of plastic wrap; pound to about a 1/4" thickness using a meat mallet or rolling pin.  Dredge chicken in flour mixture.

Heat a large frying pan or skillet over medium high heat. Add about 1/2" oil. When oil is quite hot, fry chicken til golden brown on each side and cooked through. Remove and keep warm.

Increase heat to high and add wine to pan. Cook for a few minutes or til the mixture reduces.

Serve chicken drizzled with pan sauce alongside salad and orzo. Garnish with basil.http://media-files.gather.com/images/d415/d247/d745/d224/d96/f3/full.jpg




Adapted from Cooking Light magazine.      

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