Chicken Scallops with Tomato, Oak Leaf Lettuce and Fresh Basil

4 servings

2 whole chicken breasts, split, skinned and boned
2 eggs
1 cup plain breadcrumbs, with some lemon peel
1 Tbsp minced fresh rosemary
1 Tbsp fresh minced sage
1 Tbsp fresh minced parsley
Salt and pepper to taste
Olive oil for frying

6 ripe tomatoes, cut into small chunks
1-1/2 cups oak leaf lettuce
1 Tbsp coarsely chopped fresh basil
2 tsp extra virgin olive oil
1 tsp balsamic vinegar

Lemon wedges

Gently pound the chicken breasts to flatten. Lightly beat the eggs in a bowl. On a plate, combine the breadcrumbs with the minced herbs and season with salt and fresh ground pepper. Dip chicken into egg wash, then coat both sides with breadcrumb mixture. Shake off excess. Meanwhile, heat the olive oil in a frying pan and sauté each breast about 4-5 minutes on each side. Salt the chicken once each side has been fried. Transfer to paper towels and let drain.

Combine tomatoes, oak leaf lettuce and basil with the extra virgin oil and add a splash of balsamic vinegar. Season with salt and fresh pepper and lightly toss to distribute the dressing.

Arrange the chicken scallops on a platter and spoon the salad mixture on the side. For an individual plate, spoon the salad to the side and place a chicken breast to slightly overlap the salad. Garnish with a lemon wedge that has been dipped in finely minced Italian parsley.

Pair with Ferrari-Carano Chardonnay.