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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
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Barefoot Contessa Parmesan Chicken

Submitted by: BUN3KIN

Introduction

A great recipe! A great recipe!
Number of Servings: 6

Ingredients

    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.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • I love this recipe since it has salad & lean protein combined. You can leave out the cheese or use low fat & use less dressing too. Sometimes I like it with just arugula and capers are a nice touch if you don't use the salty cheese. Thanks for posting. - 2/22/12

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