½ Cup fresh grated Parmesan Cheese
½ Cup ground almonds
1/2 Cup flour
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons water
4 large boneless skinless chicken breasts pounded thinner * my preference but you don't need too
Honey Dijon Dressing
3/4 Cup mayonnaise * I used reduced fat
Heaping ¼ Cup whole grain mustard * I used Dijon
Heaping ¼ Cup honey
Salt and pepper to taste
Mixed greens of choice
1. Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and almonds ( I ran the almonds & parm cheese through the small food processor). Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 minutes or until chicken is cooked through. Let cool for 10 minutes then cut into thin strips.
2. To prepare dressing, mix the mayonnaise, mustard,vinegar and honey into a bowl. Season with salt and pepper to taste.
3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.
here is the chicken out of the oven. Next time I might give it a spray with some pam to golden brown it up a bit more. But it was really delicious
I think I have perfected chicken soup the way I like it. I have tried so many different recipes this is a combination of years of trial and error, but I think my hard work paid off.
- 2 cups shredded rotisserie chicken
- 6 cups chicken stock
- 2 cups water
- 1 tsp chicken bouillon
- 2 tbsp. balsamic vinegar
- 3 carrots diced
- 1 onion diced
- 3 stalks celery diced
- salt & pepper to taste
- quarter size amount of whole wheat spaghetti or 1/2 cup pasta of choice
- fresh parsley its nice to add if you have it, but I don't if I don't
I heat a large heavy bottomed stock pot and add some EVOO. Then I add the veggies. Saute them until the onions are translucent about 5 minutes on medium heat. Then I add everything else except the pasta and turn the heat up to almost high ( on my stove anyway). I let that come to a boil and once it boils for about 15 minutes I add the pasta and let is simmer for another 5 minutes (* but I usually go by what the box says to cook it for in this case thin spaghetti cooks in 5 minutes) and that's it. It may seem weird to add vinegar but it was in another soup recipe I love and it really adds something subtle to the flavor and it makes the color more rich. I sometimes even add more once it starts to simmer and I do a taste test.