Parmesan Chicken With Tomato-Basil Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was emailed to me, but I don't know where it's from originally. I've had the recipe stuck on my fridge for a while and have made it often, so I'm going to post it here for quick reference instead. Ingredients:
2 chicken breasts, halved |
1/4 cup flour |
2 eggs, beaten |
1/3 cup parmesan cheese, grated |
1/4 teaspoon dried parsley |
1/4 teaspoon dried tarragon |
1/4 teaspoon dried basil |
1/4 teaspoon dried chives |
4 cups mixed greens |
1 pint grape tomatoes, halved |
2 tablespoons fresh basil, sliced |
2 lemons, juice of |
1/4 cup olive oil |
1/4 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
2. Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese.
3. Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
4. Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
5. While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
6. Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.
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