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  • 2, boneless skinless chicken breasts – each about 5 ounces
  • il Fustino Arbequina EVOO
  • kosher salt
  • 3, medium tomatoes – peeled, cored and diced
  • 1, shallot
  • il Fustino Aged Balsamic
  • 1, lemon
  • Pomegranate Pickled Onionsto serve


Cover each chicken breast in plastic wrap and pound out the meat lightly, until it has an even thickness throughout. Season with salt.

Heat enough EVOO in a saute pan to coat the bottom of the pan with a layer that is about 1/8 inch deep. Heat over high heat.

Once oil is heated as chicken to pan and turn down the heat to medium high. Cook about 4 minutes each side until each side is browned.

For the sauce: Place the tomatoes and minced shallots in a small bowl, pour about 1/3 cup of EVOO over the top to soak the tomatoes. Sprinkle with salt. Add a drop of balsamic and the juice of half a lemon. Stir gently to mix.

Serve chicken topped with the tomato sauce, a side of our pickled onions and a side salad.


Posted by:il Fustino