ROCKY® Free Range Thin Sliced Boneless Skinless Chicken Breast
1/2 oz extra virgin olive oil
green tomatoes
1/2 cup milk
3 cups canola oil
1/2 cup all purpose flour
3 tbsp corn meal
2 tsp salt
1 1/2 tsp fresh ground pepper
lemon, zested
1 cup ricotta cheese
2 tbsp heavy cream
  baby arugula


1 Chicken: Sprinkle Chicken with salt and pepper. Heat a large skillet over medium high heat. Add olive oil and swirl to coat. Add the chicken to the pan, round side down and sear for 5 minutes. Turn the breast over reduce heat to medium and cook 5 more minutes till done. Internal temperature should reach 165°. Remove from pan and let rest for 5 minutes.
2 Green Tomatoes: Pour the oil into a small pot. Heat to 365°. Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine flour, cornmeal, salt and pepper. Dredge the slices of green tomato one at a time into the flour mixture, thoroughly coat and shake off the excess flour mixture. Toss into the egg mixture and coat again with flour mixture. Toss the tomato slices in the hot oil and fry for two minutes on each side. One finished place on a plate lined with paper towels to drain. Sprinkle with a little salt.
3 Combine ricotta, lemon zest and cream in a small bowl and whisk until the ricotta is light and fluffy. Lay out four salad plates with a small pile of baby arugula. Top the arugula with two or three slices of fried tomato, sliced grilled chicken and a large spoonful of ricotta cheese. Garnish with crispy bacon.


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