Recipe 4.5: Chicken Parmigiana with Field Greens

August 21, 2010 in Chicken, Italian, The Weekly Menus and Recipes

Recipe 4.5:  Chicken Parmigiana with Field Greens

We love a good Italian dish, but we (I mean, I) don’t always love eating a massive dish of carbs in order to get my Italian fix. This recipe is a great compromise – and so delicious and easy to make. These chicken breasts are also great leftover – make a sandwich with them, or eat them as is…so good, even the next day.

You can begin the pasta sauce in advance, if you’d like. When we made it this week, Jason started the sauce before I got home so it would have time to develop and simmer.

Ingredients:

1 large can crushed tomatoes

2 tbs. olive oil

4 cloves garlic

½ tbs. red pepper flakes

1 tbs. basil

1 tbs. oregano

1 tbs. parsley

1 tbs. salt

½ tbs. pepper

1 lb. boneless, skinless chicken breasts

1/3 loaf French bread

½ cup parmesan cheese

1 clove garlic

1 tsp. basil

1 tsp. oregano

1 tsp. parsley

1 tsp. salt

1 egg

2 tbs. olive oil

1 container fresh mozzarella

1 package field greens

1 tbs. basalmic vinegar

2 tbs. grapeseed oil

Directions:

Begin with sauce. Heat large pot over medium heat. Add oil. Once heated, add garlic and red pepper. Allow to soften, then add can crushed tomatoes. Stir in basil, parsley, oregano, salt, and pepper (to taste). Bring to a boil, then reduce heat to simmer and cover. Allow to simmer for at least 10 minutes. Leave covered and simmering until you are ready to serve.

Preheat oven to 350. Add ripped chunks of French bread to food processor. Pulse until finely crumbed. Add garlic, basil, parsley, oregano, salt, and pepper. Pulse to combine. Spread out crumb mixture on baking sheet and place on middle rack in oven. Bake until toasted, 5-6 minutes (be careful not to burn!!). Remove from oven and pour crumb mixture into shallow bowl. Add parmesan and mix well.

Crack and mix egg in 2nd bowl. Set up your breading station, from left to right:  chicken, shallow bowl with 1 egg, shallow bowl with crumb mixture, baking sheet (use the same one as you did for the breadcrumbs).  Working one piece at a time, soak chicken in egg – let excess run off, then coat in crumb mixture, then lay on baking sheet and let rest.

Preheat broiler. In a large skillet, heat 2 tablespoons olive oil over medium heat.  Once hot, add ½ the chicken and cook, turning once, until golden-brown, about 4 minutes on each side. Lay chicken in a single layer in a glass baking dish. Repeat with 2nd batch.

Slice mozzarella ball, then cut each slice in half. Lay on chicken in baking dish. Place on top rack of oven. Allow to broil until cheese is melted and slightly bubbly, 3-5 minutes.

While chicken cooks, prepare salad. Wash and dry field greens, then heap on plate. Drizzle greens with a ½ tsp. salt and pepper. Drizzle lightly with grapeseed oil and basalmic vinegar.

Remove chicken from oven and plate. (1 breast or 2 tenderloins per serving). Ladle sauce over chicken. Eat and enjoy!

Recipe 4.5: Chicken Parmigiana with Field Greens

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Recipe 4.5: Chicken Parmigiana with Field Greens

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