Parmesan Chicken And Tomato Salad Recipes

PARMESAN CHICKEN WITH CHERRY TOMATO SALAD

Steps:

• Spread flour on shallow dish. Beat eggs in second shallow dish. Combine breadcrumbs and cheese in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one chicken piece at a time, dredge chicken in flour, dip in egg, then coat with breadcrumbs mixture, pressing gently to adhere.
• Heat 3 tablespoons oil in 12-inch non-stick skillet over medium heat. Cook three chicken pieces until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with the 3 tablespoons oil and remaining chicken.
• Transfer browned chicken pieces on a baking sheet lined with foil. Bake at 350°F for 20-25 minutes or until chicken are cooked.
• Meanwhile, toss tomatoes, garlic, basil and remaining 1 tablespoon oil together in a bowl and season with salt and pepper to taste. Transfer chicken pieces to individual plates and top with cherry tomato mixture.
• Serve and enjoy!

WARM CHICKEN PARMESAN SALAD

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
• Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
• To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD

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.

CHICKEN SALAD IN TOMATO CUPS

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.

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES

Steps:

• Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
• Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
• Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
• Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

TOMATO PARMESAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

NEELY'S CHICKEN SALAD IN TOMATO CUPS

Steps:

• Mix first 10 ingredients in a large bowl.
• Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

CHICKEN PAILLARDS WITH HERB-TOMATO SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

PARMESAN CHICKEN WITH TOMATO-BASIL SALAD

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.

PARMESAN, CHICKEN AND TOMATO SALAD

Steps:

• Combine first 3 ingredients; spoon into 4 salad bowls.
• Top with remaining ingredients.
• Mix lightly just before serving.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
• Season the chicken breasts on both sides with pepper and salt to taste.
• Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
• Place the chicken breasts on a baking sheet and drizzle with the olive oil.
• Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
• While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
• To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
• Slice the chicken, then serve on top of the salad and drizzle with more dressing.
• Enjoy!

PARMESAN CRUMBED CHICKEN & TOMATO SALAD

Steps:

• Preheat oven to 180c.
• Combine parmesan and breadcrumbs in a medium bowl.
• Place flour and egg in sperate medium bowls.
• Toss 1 chicken fillet in the flour to coat and shake off any excess.
• Dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
• Repeat the process with the remaining chicken.
• Place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
• Place the bacon in a single layer on another tray, and add to the oven.
• Cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
• Thinly slice the bacon.
• Meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
• Place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
• Divide among serving plates.
• Cut the chicken across the grain into thick slices and divide among the salads.
• Sprinkle with the bacon and drizzle with the dressing.