Parmesan Chicken with Mixed Baby Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples. Ingredients:
2/3 cup panko (japanese breadcrumbs) or fresh breadcrumbs |
1/2 cup grated parmesan cheese |
2 1/2 tablespoons chopped fresh marjoram |
1 egg |
4 skinless boneless chicken breast halves (about 1 1/2 pounds total) |
4 tablespoons olive oil |
3 tablespoons white wine vinegar |
6 cups mixed baby greens |
Directions:
1. Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
3. Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.
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