Herb Chicken with Waffle Latkes & Tomato Salsa

Serves 4 · 25 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 3 garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1.5 lb russet potatoes
• 1 large egg
• 3 tbsp all-purpose flour
• 3 green onions
• 1 lb ripe tomatoes
• 1 cup fresh corn kernels
• 1 small red bell pepper
• 1 small jalapeño
• 1/4 cup minced red onion
• 1/4 cup extra basil for salsa
• as needed cooking spray or oil for waffle iron

Instructions

1. 1Pat the chicken dry. In a blender or mini food processor, combine olive oil, basil, parsley, garlic, lemon zest, lemon juice, salt, and half the black pepper into a loose herb paste. Coat the chicken thoroughly and let it marinate at room temperature 15 minutes.
2. 2Heat a large skillet over medium heat. Cook the herb-coated chicken until golden on both sides and the thickest part reaches 165°F, about 6 to 7 minutes per side depending on thickness. Transfer to a cutting board and rest 5 minutes before slicing.
3. 3While the chicken cooks, scrub and shred the potatoes on the large holes of a box grater. Wrap the shreds in a clean towel and squeeze out as much liquid as possible so the latkes crisp.
4. 4In a bowl, toss the dry potato shreds with the egg, flour, thinly sliced green onions, remaining salt, and remaining pepper until evenly coated.
5. 5Preheat the waffle iron to medium-high and coat well with cooking spray. Portion potato mixture into four mounds and press each into the iron. Cook until deep golden and crisp like latkes, 5 to 7 minutes; keep warm on a rack.
6. 6For the salsa, dice the tomatoes and red bell pepper; mince the jalapeño and red onion. Combine with the corn kernels, torn basil, salt, and a drizzle of olive oil. Taste and brighten with a squeeze of leftover lemon if needed.
7. 7Slice the rested herb chicken across the grain. Place two hot waffle latkes on each plate as the base.
8. 8Fan chicken slices over the waffle latkes and spoon the tomato-corn-basil salsa generously on top so juices soak into the crisp pockets. Serve immediately while the latkes still crackle.