PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD
For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
- Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
- Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
- Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
- Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND TOMATO SALAD WITH SUMAC AND HERBS
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice. Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom. Kismet makes its own shallot powder with dehydrated shallots, but you could use onion powder instead, or fry up some shallots, garlic or onion, mince them with a chef's knife, and add them to the dressing. Finally, the vinaigrette gets a generous spoonful of sumac for an elegantly tart note. You should use the best-looking herbs and greens at your local greenmarket. If there are several kinds of basil or mint, grab them. This recipe is less a precise formulation than a structure for a dish that you will make your own. If you're tight on time, grill the chicken ahead, even the day before (and, if you can't grill, poach the chicken in chicken stock with aromatic herbs). When it's time, assemble the ingredients and serve with grilled bread or a bowl of rice.
Provided by Oliver Strand
Categories dinner, lunch, salads and dressings, main course, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Lightly rub the chicken with olive oil, and season with salt and fresh-ground pepper. Heat a grill to roughly 350 degrees (low heat) and be sure your grates are brushed clean. Add chicken skin-side down and cover the grill. Cook over a low flame until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces, turning the chicken over halfway through cooking and moving it to the side if the flame flares up. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice.
- Peel and halve onion, and cut into thin slices. Immediately put onion in an ice bath and let sit for 1 minute, then remove and let drain.
- Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl, and add chicken juices and remaining dressing ingredients.
- Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.
- Arrange salad on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 49 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1039 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN SALAD IN TOMATO CUPS
"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.
Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
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MEDITERRANEAN CHICKEN SALAD WITH SUMAC DRESSING
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- Marinate the Chicken: Place the olive oil, spices, garlic, and lemon juice in a large gallon freezer Ziploc bag. Close the bag (squeeze out any excess air) and combine the ingredients together–you want to make the spices are evenly incorporated–by squishing the contents of the bag with your hands. Using tongs (or your hands), add the chicken breasts to the Ziploc bag, squeeze out the excess air from the bag, and reseal. Make sure the marinade is evenly coating both sides of the chicken breasts. Place the bag flat on a large plate (I like to place mine on a quarter-size baking sheet, as I can store it easily in the fridge) and marinate the chicken in the refrigerator for at least 20 minutes or up to 12 hours if prepping ahead in the morning.
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- Prepare the Salad: In a large salad bowl, combine the scallions, sun-dried tomatoes, za’atar spice, sumac, and cabbage. Add the romaine, mixed greens, lemon juice, olive oil, and a generous sprinkling of salt and pepper. Toss and season to taste, adjusting with additional salt, lemon juice, or olive oil as needed.
- For Serving: Once the chicken breasts have rested, slice them against the grain into 1/2 or 3/4-inch thick slices. Distribute the salad evenly into four large bowls. Top with grilled chicken and sprinkle each serving with a pinch of za’atar spice and sumac. Serve with a wedge of lemon and a large spoonful (drizzled on top or set to the side) of lemon tahini sauce.
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