Parmesan Crusted Chicken Caprese Salad Recipes

PARMESAN CRUSTED CHICKEN CAPRESE SALAD

Steps:

• Drain the tomatoes and place in a colander; rinse well. Pat dry with paper towels. Chop the tomatoes into ½-inch pieces and lay them out on a plate lined with a few sheets of towels to allow any juices to drain while you prepare the rest of the salad.
• In a shallow bowl or plate, use a fork to combine the almond meal, Parmesan, basil, and garlic powder.
• Season the chicken breast cutlets with salt and pepper on both sides. Dredge them in the almond meal mixture, pressing and flipping to coat both sides.
• In a large nonstick skillet, heat 1 teaspoon olive oil over medium high heat. Add half of the chicken breast cutlets and cook until golden brown on both sides, 3 minutes per side. Transfer the cutlets to a cutting board. Add 1 teaspoon of olive oil; swirl to coat the skillet; repeat the cooking process with the remaining half of the chicken cutlets. Transfer the chicken to the cutting board and let cool slightly before chopping.
• In a large bowl, whisk the remaining 2 tablespoons olive oil and the balsamic vinegar with a pinch of salt and pepper. Add the arugula, radicchio, basil, and toss gently to coat in the dressing. Add the tomatoes (be sure they're dry) and toss once more. Divide the salad among 4 plates and top each evenly with ¼ of the mozzarella and chicken. Serve.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

CAPRESE CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
• Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
• Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
• Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
• Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
• Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
• Enjoy!

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD

Steps:

• In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
• Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
• In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
• In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
• Slice the tomatoes and arrange on 4 plates.
• Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!