Garlic Roasted Tomatoes Chicken
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cut tomatoes, roast slow low heat with garlic and seasonings. Pull out pulp and seeds for texture control. Dredge chicken breasts through three stages — flour nutmeg, egg wash, cheese crumb blend pressed in snug. Fried till golden bits give way to juicy interior then warmed low oven to keep crisp. Serve piled over peppery greens drowned in sweet tangy balsamic drizzle. Easy swaps and warnings for common pitfalls included for crisp cutlets and rich tangy tomatoes.
Prep:
16 min
Cook:
32 min
Total:
48 min
Servings:
4 servings
#American
#Roasting
#Breaded chicken
#Garlic
#Balsamic
#Dinner
#Easy swaps
Roasting tomatoes and garlic low and slow unlocks something sweet smoke savory. Skip peeling if don’t mind rustic skins, they add tooth. Press out seeds pulp or tomatoes get weepy and soggy later. Sharp nutmeg flips basic flour into flavor punch for chicken breading. Eggs bind plenty but press crumbs in like you mean it to keep crust intact when frying. Getting the oil temp right is half battle — too cool and crumb sucks oil, too hot burns crust before inside cooks. Speaking from past kitchen skirmishes. I keep fried cutlets warm in a warm oven, not hot, soft not crust lost. Plate over peppery greens, scatter roasted mess bold tangy against crunchy bird and finish damped balsamic for last ply. Simple swaps work but do test oil temps and don’t skip resting crumbed chicken or you’ll regret soggy fried bites later.
Ingredients
- 1 1/2 pounds tomatoes firm but ripe
- 6 cloves garlic peeled whole
- 3 tablespoons olive oil
- 1 teaspoon salt divided
- 1/4 teaspoon white pepper divided
- 1/2 teaspoon nutmeg ground
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/4 cups bread crumbs plain or panko
- 1/3 cup grated Parmesan cheese
- 4 chicken breasts thin pounded
- 1 inch vegetable oil for frying
- Arugula or baby spinach handfuls for plating
- Balsamic glaze or reduction for drizzling
- Fresh basil handful leaves (optional twist, swapped for oregano)
About the ingredients
Tomatoes taken firm ripe balance between tart and sweet. Skins can stay or peel for gentler texture but peeling takes patience — quick blanching and slipping skin off speeds this. Garlic roasted whole mellows bite and creams with tomatoes. Olive oil choice matters; mid-quality for roasting gives good aroma without too grassy bite. Nutmeg is a punchy spice, 1/2 teaspoon ground blends quiet but noticeable in flour base. Flour anchors breading, skip nuts here to avoid changes in texture. Eggs beaten smooth. Breadcrumbs and Parmesan cheese mix dry flavors and help crust crisp better than plain crumbs alone. Chicken breasts pounded thin ensure fast even cooking; thick is a gamble on uniform doneness. Vegetable oil for frying neutral deep fry standard. Basil tops bright fresh or swapped for oregano woodsy dry herb profile for twist. Arugula peppery or mild spinach cleanses palate underneath. Balsamic glaze finishing acid sweet rounds flavors and adds moisture without soggy crust.
Method
Make Roast Tomatoes Garlic
- Heat oven to 290°F low and slow. Quarter tomatoes, scrub woody stems off. Rip out juicy pulp seeds stubbornly with fingers or spoon for less soggy roast. Skins optional — if bothered, blanch peel first, but I don’t bother fussing here. Toss tomatoes cloves garlic in olive oil salt pepper spread out single layer on foil-lined rimmed tray. Roast hour check every 12 mins let steam escape — lids trap moisture dull browning. Tomatoes flatten, slightly shriveled edges deepening scent, garlic softens till almost buttery. Dice tomatoes gently, scoop garlic whole, collect basil or oregano and juices into bowl. Set aside or strain skins now if needed — I leave skins for rustic texture.
Prepare Chicken Cutlets
- Set oven to 205°F or lowest warm setting. Setup breading stations — flour nutmeg salt pepper mix in plate one; beaten eggs simple bowl two; bread crumb Parmesan blend third plate. Coat chicken breasts, first flour dust for sticky base, quick egg dip for glue, heavy bread crumb pressing with fingers to really stick - key for crunch hold on frying. Rest 12 minutes lets crust settle not slide off. While resting heat one inch vegetable oil medium-high pan – test drop part of crumb should bubble aggressively but not burn fast. Fry chicken flat no crowding, 4 minutes each side rich golden brown crust forming crackling sounds. Do not flip too soon or crust tears. Drain on wire rack paper towel avoids soggy bath. Transfer finished breasts to warm oven rack to hold crisp without drying.
Assembly
- Scatter arugula or spinach sharp green bed, plate juicy cutlets on top. Spoon roasted tomato pieces garlic cloves and juices over and around. Final rain balsamic glaze for acid balancing sweet brightness. Basil or oregano sprinkle adds fresh earthiness. Serve hot offsetting crunch tender chicken with silky garlic and tangy roasted tomatoes.
Notes & Tips
- Nutmeg subtle but elevates breading, no substitute needed though grated mace close. Cheese bring umami and melds breadcrumbs crisp better than plain. If breadcrumbs clump or fall off, skip resting or press crumbs harder. Avoid crowded frying; temperature drops greedy oil sucks heat make greasy chicken. Holding chicken in too hot oven risks drying — low and slow keeps texture crisp soft warm. Tomatoes release lot of water, pulling seeds+ pulp stops watery roast you want concentrated flavor. Garlic cloves roast soft mellow, can mash into tomatoes for spreadable addition. Oregano swap brings woodsy aroma over basil if pantry empty. Balsamic glaze store-bought or reduced from vinegar plus honey simmered thick. If you lack wire rack, drain on doubled paper towels and flip often to avoid steam sogginess. For gluten-free, swap flour bread crumbs with cornstarch and almond meal respectively; skip nutmeg if almond meal spices overlap oddly.
Cooking tips
Roast tomatoes low heat 290-300°F for maximum caramelization and moisture loss without burning. Opening oven every 10-12 minutes vents vapor weight on produce preventing steamy sogginess. Pull out skins/pulp during dice step to control moisture. Prepare breading stations with flour seasoned with salt, pepper, nutmeg layered for flavor integration not obvious spice bite. Press breadcrumbs extra firmly once egg-dipped to achieve crust that clings during frying and handling. Let breaded chicken rest 10-12 minutes to set binders — impatient cooks skip this and regret crumb slippage in the pan. Oil temperature around medium-high means steady violent bubbles around crumbs; test with piece of crumb first. Fry undisturbed for 4 minutes a side till crackly brown spots appear. Drain on wire rack to avoid reabsorbing oil. Oven warming at 200-205°F keeps crust from sogging out. Assemble over greens for immediate contrast. Balsamic glaze drizzle final acidity polish. Adjust steps depending on your oven quirks and timing multitasking demands. Speaking from experience.
Chef's notes
- 💡 Roast tomatoes low temp 290-300°F, slow caramelize sugars without drying. Open oven every 10-12 mins to vent steam—keeps skins from soggy trap. Squeeze out seeds pulp after roasting or cut loose flavor gets watery roast. Garlic cloves soften fully, turns buttery with sweet mellow tone, can mash into mix if desired texture shift.
- 💡 Set breading stations precise layers flour nutmeg salt pepper gives base flavor punch not obvious spice hit. Press crumbs firmly once dipped in egg for crust grip, don’t rush resting 10-12 mins crust sets binders or crumbs slide off pan. Oil temp key medium-high bubbly test piece, too hot burns crust before cooked inside, too low oily crust loads oil instead crisping.
- 💡 Fry chicken flat no crowding pan four mins per side till crackly browning starts. Sounds loud, crackle means right temp reached, flip late avoids crust tears. Drain on wire rack paper towel below to keep crust dry no reabsorb oil soggy trap. Warm oven 200-205°F holds crisp texture gently, avoids drying cutlets, not hot blast.
- 💡 Balsamic glaze either store-bought or reduced vinegar honey simmer thick, acid/sweet balance brightens fatty crusty cutlets and roasted tomatoes. Use just drizzle, don’t drown plate or crust soggy risk. Swap basil oregano if pantry lack fresh basil, oregano adds woodsy depth takes plate different direction, no loss flavor complexity.
- 💡 Tomatoes firm ripe best; skins optional tweak texture. Blanch peel fast, if fuss—but skin adds rustic chew. Olive oil quality matters mid-tier for roasting aroma, avoid grassy or bitter notes. Nutmeg subtle but essential layer. Skipping nutmeg impacts depth. Gluten-free swap flour breadcrumbs cornstarch almond meal, omit nutmeg for almond meal spice clash.
Common questions
Why low temperature roast tomatoes?
Slow heat pulls sugars out lets moisture evaporate. Avoids burning quick, skins dry less soggy. Opening oven vents steam weight off tomatoes helps caramelize, stops steaming inside skin. Seeds pulp removed cuts excess water, concentrates flavor.
How to test oil temp for frying chicken?
Drop breadcrumb into oil, bubble full and violent but no black scorch. Sizzle crackle loud but steady. Too cold crumbs soak oil, greasy crust. Too hot crust burns outside, raw inside. Adjust heat medium-high, wait till test piece bubbles well.
Bread crumbs falling off chicken cutlets, fix?
Press crumbs firmly after egg dip, rest 10-12 mins crust sets binders. Skipping rest means crumb falls off frying. Flour dust base sticky layer helps glue. Don’t flip too soon crust tears. Warm oven keeps crust dry after frying, avoids soggy crust return.
Best way to store leftovers?
Cool completely, wrap loosely to keep some crisp. Refrigerate few days max. Reheat oven low temp 200°F on rack avoids sogginess. Avoid microwaving sogginess sets in quickly. Tomatoes reheat separate or cold on salad base. Fresh greens plate last.
