Create a healthy, kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.
3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges
How to Make It
Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Why can I never find the 'go-with', in this case the orzo that everyone's raving about? Do I need to know the secret handshake? Very irritating.
Don't know how the chicken is - sounds good, but not terribly different or new. What really appealed to me was the combo with the orzo.
First of all, I doubled the recipe for the salad dressing and only used 1 package of the spring mixed salad greens. I mixed together all but the olive oil and the pepper and let it sit for about 30 minutes instead of the 15 and it was just enough to cover the salad without making it get too soft and limp. -Delicious.For the chicken, I used 6 T. flour to coat it at first and kept with only 1 egg whipped lightly. This covered about 3 pieces of chicken for me perfectly and was all that I needed. I used Japanese Panko Breadcrumbs with the cheese for the coating and found that it kept a perfect crunch- I did have to use more oil to fry the chicken in than called for, to avoid blackening (though I never do keep track of how much). Still- was not greasy in any way but perfectly crisp on the outside and moist in the center. I cooked it on low-mid heat (setting 4 if your high is a 10) for 10 minutes total and was delighted. Overall, would definitely add some kind of extra side with the chicken and salad- we are thinking a baked sweet potato would be a great addition. A very light and tasty meal! Will definitely make this again!
This will make it into our salad selection of recipes, but won't be pulled out very often. Maybe when we've tired of the other ones and need something different. It wasn't bad, but wasn't special either. Kinda bland and boring.
This was so disappointing - the chicken, while nicely crunchy, was bland and boring. Certainly not worth the trouble when there are so many really good recipes out there. The salad dressing was very nice, but double (or triple) the recipe! I also made the orzo. I would give it 3 stars and would make it again.The best thing I can say about this dinner is that the kitchen smelled great with the basil, cheese and lemons. Too bad the meal didn't fulfill the promise.
This is a delicious recipe! The chicken was flavorful and very tender. I also cut the flattened breasts in half before cooking. I loved the dressing for the greens. Just dressing and spring greens are all you need - at the time I couldn't find white wine vinegar, so I subbed Champagne vinegar and a little white wine - still tasty! I served this with rice pilaf instead of orzo. My family loved it! I'll definitely make it again. It helped me to use shallow dipping trays to make the chicken prep go faster.(I got mine from Pampered Chef.)
We love this recipe I make it about every other week. I double everything because it's really good the next day for Lunch also. Both my husband and son devor it everything I make it. Very light and easy to make.
Consistently delicious and surprisingly light, especially for summer. The chicken was organic and more than moist.
Make sure you double the ingredients for the salad dressing. It's too little otherwise for a bag of greens. You're not adding that many calories and you're using the best olive oil.
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