Garlic Braised Tomato Salad with Crusted Chicken Scaloppini and Fried Capers - alive magazine

Ingredients

• 3 cups (750 mL) cherry or grape tomatoes
• 1/2 sweet onion, finely diced
• 6 large garlic cloves, finely chopped
• 1/4 tsp (1 mL) sea salt
• Freshly ground black pepper
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) each of chopped fresh basil and parsley
• Zest from 1/2 lemon
• 2 cups (500 mL) baby arugula, divided
• 2 boneless, skinless organic chicken breasts, tenders removed
• 1/4 cup (60 mL) fine cornmeal
• 3 Tbsp (45 mL) ground Parmesan
• 2 Tbsp (30 mL) shelled hemp hearts
• 2 Tbsp (30 mL) finely chopped fresh basil
• 1 tsp (5 mL) smoked paprika
• 1/4 tsp (1 mL) salt
• 1 small organic egg
• 2 Tbsp (30 mL) ghee or extra-virgin olive oil
• 2 Tbsp (30 mL) capers, rinsed, drained, and patted dry
• 1 lemon, cut into wedges