PARMESAN CHICKEN WITH TOMATO-BASIL SALAD

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Parmesan Chicken With Tomato-Basil Salad image

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.

Provided by rpgaymer

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
  • 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.
  • Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
  • Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
  • While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
  • 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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