Parmesan Crumbed Chicken & Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A nice warm salad of parmesan crumbed chicken, tomatoes and greens. Ingredients:
1 1/2 cups finely shredded parmesan cheese |
1 cup fresh breadcrumb |
all-purpose flour, for dusting |
1 egg, lightly beaten |
4 chicken breast fillets (about 150g each) |
150 g rindless bacon |
150 g mixed salad greens, washed and dried |
4 medium ripe tomatoes, cut into chunks |
1/4 cup torn basil leaves |
4 green onions, finely sliced |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon fresh orange juice |
2 teaspoons sun-dried tomato paste |
salt & fresh ground pepper |
Directions:
1. Preheat oven to 180c.
2. Combine parmesan and breadcrumbs in a medium bowl.
3. Place flour and egg in sperate medium bowls.
4. Toss 1 chicken fillet in the flour to coat and shake off any excess.
5. Dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
6. Repeat the process with the remaining chicken.
7. Place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
8. Place the bacon in a single layer on another tray, and add to the oven.
9. Cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
10. Thinly slice the bacon.
11. Meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
12. Place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
13. Divide among serving plates.
14. Cut the chicken across the grain into thick slices and divide among the salads.
15. Sprinkle with the bacon and drizzle with the dressing.
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