Chicken Omelet Recipe

Flatten chicken breast fillet with a meat mallet until even in thickness. Season with  salt and ground black pepper, or to taste.

Heat oil in a nonstick frying pan over med. heat. Panfry chicken until cooked through. Remove from heat, and let rest. Slice into strips, and set aside.

Beat eggs in a bowl. Add basil leaves. Season with salt and ground black pepper, to taste. Pour into hot non-stick pan and, using a spatula, tilt pan while stirring only until eggs are just beginning to set. Fill one side of the omelet with  cheese, chicken strips and prepared tomato salsa. Fold omelette in half, and slide to a plate to serve immediately with hot pandesal.

 

Recipe originally published in the September 2014 issue of Good Housekeeping Philippines.