- 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
Barefoot Contessa Parmesan ChickenSubmitted by: BUN3KIN
IntroductionA great recipe! A great recipe!
6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
Â½ teaspoon freshly ground black pepper
2 extra-large eggs
1 Â¼ cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
6 cups salad greens, washed and spun dry
Â¼ cup fresh lemon juice (2 lemons)
Â½ cup olive oil
Â½ teaspoon kosher salt
Â¼ teaspoon freshly ground black pepper
2. Pound the chicken breasts until they are Â¼ 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 Â½ 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 sautÃ© 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.