FRESH CHICKEN SALAD WITH BABY GREENS
This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.
Provided by E. Clark
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
- Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g
PARMESAN-CRUSTED CHICKEN ON BED OF FANCY GREENS
This recipe has all the qualities I love; quick, easy, healthy and above all delicious! The total recipe takes about 30 minutes from stove to table. Leave enough room to enjoy some crusty bread! And if you are not dieting.... WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Enjoy!
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475°.
- Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
- While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
- Place equal portions of salad on each plate and top with the chicken. Serve Immediately.
Nutrition Facts : Calories 282.2, Fat 9.3, SaturatedFat 3.2, Cholesterol 109.7, Sodium 349.9, Carbohydrate 2.6, Fiber 0.7, Sugar 1.3, Protein 44.8
PARMESAN-CRUSTED CHICKEN WITH GRILLED BABY ARTICHOKES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
- Heat a grill pan over medium-high heat.
- In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
- Preheat the oven to 200 degrees F.
- Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
- In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
- To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.
PARMESAN CHICKEN WITH MIXED BABY GREENS
Categories Cheese Chicken Leafy Green Poultry Sauté Quick & Easy Parmesan Fall Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.
CHICKEN & GREEN BEANS PARMESAN
Make and share this Chicken & Green Beans Parmesan recipe from Food.com.
Provided by Fridays pal
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Run water over beans to separate.
- Place in baking dish, mix with 3/4 c sauce, Parmesan and pepper.
- Arrange chicken overall.
- Drizzle with remaining sauce.
- Bake (350 oven), covered, for 40-45 minutes.
- Sprinkle with mozzarella cheese.
- Bake 2 minutes more.
Nutrition Facts : Calories 351.8, Fat 16.3, SaturatedFat 7.2, Cholesterol 111, Sodium 363.7, Carbohydrate 10.7, Fiber 3.6, Sugar 0.4, Protein 40.6
CHICKEN MILANESE WITH BABY SPRING GREENS
This is a moist and flavorful light lunch or dinner recipe. The flavors pop in your mouth with the first bite! It's my adaptation of a recipe I got from Cooking Light May 2010. Hubby requests if frequently, that's how good it is! We sometimes serve Parmesan Orzo on the side.
Provided by Meekocu2
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Combine the lemon juice, white wine vinegar, shallots, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing cup. Let stand 15-30 minutes while preparing chicken.
- Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2 inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside.
- Combine bread crumbs, Panko, parmesan cheese, garlic powder, and Grill-Mates in a shallow bowl. Beat egg and water in another shallow bowl. Place flour in another shallow bowl and set up a work station in this order. Flour, egg, and bread crumb mixture.
- Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well. Place chicken on a wire rack and let stand 5-10 minutes.
- Heat 2 TBSP olive oil in a large non stick skillet over medium-high heat. Add chicken and cook 3 minutes, turn and cook 2 minute more, or until browned on both sides.
- Place chicken on a clean wire rack, put in to a 200* preheated oven for 5-10 minutes to rest.
- While chicken is resting in the oven, add the remaining 1 TBLS olive oil to the shallot- vinegar mixture. Whisk until blended.
- Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing.
- Divide salad mixture between 2 plates, top with chicken breasts, and garnish with lemon, tomato, and pear wedges.
- Enjoy!
- Note: This may sound a bit labor intensive, it's really not, and it's definitely worth it in the end result. Please try this as is at least once, I'm sure you wont be disappointed!
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