This is going to be my official easy weeknight dinner of the summer, and I can’t wait for my tomato plants to start bursting with little red fruits so I can make it with garden-fresh ingredients! I made a big batch of crispy chicken cutlets and topped with a sautéed medley of fresh tomatoes, white beans, garlic and herbs. Don’t forget to serve it with some crusty bread on the side to soak up the garlicky tomato juices, the best part! Get the full recipe below: 
Chicken with White Beans, Tomatoes and Herbs.
Ingredients
- 2-4 Chicken Breasts, pounded until thin
- 1 Cup of Flour
- 2 Eggs
- 2 Cups of Bread Crumbs
- 1 Tbsp. of Italian Seasoning
- Olive Oil
- 2 Cups of Tomatoes, roughly chopped
- 1 Cup of White Beans
- 2 Cloves of Garlic, minced
- 1 Tbsp. of Fresh Basil, minced plus more for serving
- 1 Tbsp. of Fresh Parsley, minced plus more for serving
- Salt and Pepper
- Baguette, for serving
Instructions
- Create a breading station but filling one bowl with the flour, one with the eggs whisked with a splash of warm water, and one with the breadcrumbs mixed with Italian seasoning.
- Dredge the chicken in the flour, then the egg mixture, and finally the breadcrumbs. Season both sides with salt and pepper.
- Add the breaded chicken pieces to pan filled with a few good drizzles of olive oil and cook over medium heat until both sides are golden brown and chicken is cooked through.
- Remove chicken from the pan and set aside on a serving dish.
- Add another drizzle of olive oil to the pan, along with the tomatoes, white beans, garlic, and herbs. Season with salt and pepper and cook for 4-6 minutes, until the garlic and tomatoes are softened.
- Spoon the tomato-white bean mixture over the cooked chicken cutlets and serve with additional fresh herbs and a crusty baguette.
