Home Chef Parmesan Crusted Chicken with Arugula and Balsamic Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 460.2
  • Total Fat: 19.6 g
  • Cholesterol: 99.0 mg
  • Sodium: 741.2 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 41.5 g

View full nutritional breakdown of Home Chef Parmesan Crusted Chicken with Arugula and Balsamic Salad calories by ingredient


Introduction

This is a Home Chef recipe This is a Home Chef recipe
Number of Servings: 2

Ingredients

    3 tbsp chopped Shallots
    3 oz Tomato, grape (3oz = appro 12 tomatoes)
    2 tbsp Basil
    10 ounces Chicken Breast (cooked), no skin, roasted
    1 oz Parmesan Cheese, grated
    30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    6 tsp Grey Poupon Dijon Mustard
    3 tbsp Balsamic Vinegar
    1 tsp Granulated Sugar
    84 gram(s) Arugala - 1oz=28g (by DOTSLADY)
    5 1tsp Olive Oil

Directions

Prepare the Ingredients
Preheat oven to 425 degrees and position oven rack in upper third position. Thoroughly rinse produce and pat dry. Peel shallot and slice into very thin rounds. Halve grape tomatoes. Stem and mince basil (reserve a few leaves for garnish). Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.


Make Parmesan Crust
In a small mixing bowl, combine grated Parmesan, panko, a pinch of salt and pepper, and 2 tsp. olive oil. Mix thoroughly.


Make Balsamic Vinaigrette
In another small mixing bowl, combine 1/3 of the Dijon mustard, balsamic vinegar, sugar, minced basil, and a pinch of salt and pepper. Whisk to combine while drizzling in 2 Tbsp. olive oil. An easy shortcut to make dressing: combine vinaigrette ingredients in a clean canister provided with your delivery, affix lid securely, and shake container vigorously.


Crust and Cook Chicken
Heat a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken and brown, about 2-3 minutes. Turn chicken, remove from heat, and brush tops with remaining Dijon mustard. Top chicken with Parmesan-panko crust and place pan in oven. Cook 6-8 minutes or until crust has browned and a minimum internal temperature of 165 degrees is reached. Remove from oven and let rest. Wrap a towel around the pans handle of pan after you remove from oven as a reminder that it's still very hot.


Plate the Dish
Toss arugula, shallot, and tomato halves with balsamic vinaigrette, and divide between two plates. Serve chicken atop the salad and garnish with reserved basil.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user VAHUFFMAN.

TAGS:  Poultry |