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Herb-Crusted Chicken with Mediterranean Salad Recipe

Herb-Crusted Chicken with Mediterranean Salad recipe


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.


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


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

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