Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 607.0
- Total Fat: 20.1 g
- Cholesterol: 230.6 mg
- Sodium: 1,168.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 2.9 g
- Protein: 67.0 g
View full nutritional breakdown of Barefoot Contessa Parmesan Chicken calories by ingredient
Barefoot Contessa Parmesan Chicken
Submitted by: BUN3KINIntroduction
A great recipe! A great recipe!Number of Servings: 6
Ingredients
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For Chicken:
6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Olive oil
6 cups salad greens, washed and spun dry
For Vinaigrette:
¼ cup fresh lemon juice (2 lemons)
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions
1. To make the vinaigrette, whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
2. Pound the chicken breasts until they are ¼ inch thick. You can use either a meat mallet or a rolling pin. You can pound the meat between two sheets of wax paper or plastic wrap.
3. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
2. Pound the chicken breasts until they are ¼ inch thick. You can use either a meat mallet or a rolling pin. You can pound the meat between two sheets of wax paper or plastic wrap.
3. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
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