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Parmesan-Crusted Chicken Breast Salad with Kale and Chard Greens

 (Serves 4)

4 skinless, boneless chicken breasts, butterflied to make 8 thinner cutlets
2 cloves garlic, pressed through garlic press
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
½ cup Panko breadcrumbs
• Canola oil for searing
2 cups kale (center rib/stalk removed), very finely chopped
2 cups rainbow chard (center rib/stalk removed), very finely chopped
½ cup sprouted Kamut*, or regular sprouts
¼ cup cherry tomatoes, quartered
¼ cup toasted hazelnuts, chopped
• Tangy Mustard Vinaigrette (recipe below)

(*Available at Whole Foods Market)

-Marinate the 8 thin chicken breast cutlets in a large bowl with all of the ingredients beginning with the garlic through the black pepper; set aside for about 20 minutes while you prep the remainder of the meal.

-Prepare the Tangy Mustard Vinaigrette (recipe below), and set aside.
-In a medium bowl, add the chopped kale and chard greens, about half of the sprouted Kamut (or regular sprouts), and all of the quartered cherry tomatoes; set the salad aside in the fridge to keep cold until ready to serve with the Parmesan Seared Chicken Breasts.

-To sear the chicken breasts, add the grated Parmesan cheese and the Panko breadcrumbs to a clean plate and toss together, and lightly dredge each cutlet in the mixture; once all cutlets are lightly dredged, place large, non-stick pan over medium-high heat, and add a few drizzles of canola oil to coat the bottom of the pan; one the oil is hot, work in batches searing the chicken, allowing the cutlets to become golden-brown on each side, roughly 3 minutes per side; keep the chicken warm until you’re ready to serve it.

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