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Herb-Crusted Chicken with Mediterranean Salad Recipe

Herb-Crusted Chicken with Mediterranean Salad recipe

Stashcook

This is a yummy chicken dish with a crunchy herb crust. It comes with a fresh salad made with veggies, olives, and nuts. It's a good meal for dinner and not too hard to make. You can share it with four people and it takes about 45 minutes.

Ingredients

4 (6 oz) chicken breasts, boneless skinless
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried thyme
1 tablespoon dried oregano
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
5 oz baby arugula
2 medium carrots
1 English cucumber
1/3 cup Kalamata olives, pitted and halved
2 tablespoons toasted slivered almonds
2 tablespoons balsamic vinegar
1 tablespoon honey
1 lemon, juiced and zested

Method

1
Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and lightly oil it.
2
Pat chicken dry with paper towels. Cut each breast in half horizontally to form thin cutlets.
3
On a plate, mix flour, salt, and pepper. On another plate, combine panko, Parmesan, thyme, and oregano.
4
Beat eggs in a bowl. Coat each chicken cutlet in flour mixture, dip into eggs, then press into panko mixture.
5
Place coated chicken on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until golden.
6
While chicken cooks, prepare the salad. Peel and slice carrots, slice cucumber, and toss with arugula, olives, and almonds.
7
Whisk together olive oil, lemon juice and zest, balsamic vinegar, honey, salt, and pepper to make the dressing.
8
Toss the salad with the dressing right before serving.
9
Serve the chicken hot with the Mediterranean salad on the side.

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