Ingredients
-
2
-
1/4
-
2
-
1/3
-
1/4
-
1/4
-
1/4
-
1/4
-
4
-
1
-
2
-
2
-
1/4
-
1/4
-
1/2
Directions
Parmesan Chicken With Tomato-Basil Salad, 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 , Definitely not the same ole, same ole chicken! Love the herbs and parmesan cheese flavors I added a tad more of the herbs and wasn’t disappointed Also used plum tomatoes because that’s what I had available in my refrigerator Though the flavor of the chicken was yummy, it did need some salt and pepper to enhance the flavors Used arugula (Love arugula), but next time will use mixed greens (love those too) Found that the juice from 2 lemons was too much in ratio to the olive oil, therefore used juice of 1 1/2 lemons and found that it was pretty strong on acidity level This is a refreshing perfect dinner, especially on those hot summer days Thank you rpgaymer for sharing! Tagged it for PRMR
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Coat Each Chicken Filet With Flour, Then Egg, Then the Parmesan-Herb Mixture. |
|
4
Done
|
Spray a Skillet With Cooking Spray and Heat Over Medium-High Heat. Saute the Chicken Until Cooked Through, About 5 Minutes Per Side. |
|
5
Done
|
While the Chicken Is Cooking, Put the Mixed Greens in Four Salad Bowls. Top With Fresh Basil & Tomatoes. |
|
6
Done
|
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. |
