(From Gwyneth Paltrow’s My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness)
4 boneless, skinless chicken breasts
1 C milk
2 C plain breadcrumbs
salt & pepper to taste
1/2 C extra-virgin olive oil, divided
Place the chicken breasts between 2 pieces of wax paper, and pound until very thin (1/6-in. thickness). Place the milk in a shallow dish, and the breadcrumbs, salt & pepper in another shallow dish. Dip each piece of chicken in the milk, then dredge in the breadcrumbs. Shake off any excess. Heat 1/4 C olive oil in a large non-stick skillet. Cook 2 breasts at a time, about 4 minutes on the first side, 2-3 minutes after flipping. Wipe the skillet and repeat for the other 2 breasts.
Slow-Roasted Cherry Tomatoes & Arugula Topping:
Preheat the oven to 400°F. Toss 2 C cherry tomatoes with 1 Tbsp. olive oil & kosher salt to taste, and place in a baking dish. Roast tomatoes for 45 minutes, stirring occasionally. The skins should be blistered and split. Toss 2 C arugula with 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, and a pinch of salt. Add the tomatoes to the arugula, then divide the mixture between the 4 chicken breasts.
Tomato & Avocado Salad Topping:
Combine 1 avocado, diced, 1 C cherry tomatoes, quartered, 1/4 C scallions or diced red onion, and 1 Tbsp. roughly chopped cilantro in a bowl. Dress with 1 Tbsp. extra virgin olive oil, and the juice of 1 lime. Divide the salad between the 4 chicken breasts, and serve with additional lime wedges.