Recipe Of The Week: Chicken Milanese With Spring Greens

Wednesday, April 29, 2015

 I'm introducing a new weekly post that I thought a lot of you might like.  A recipe of the week post, featuring what I cooked that week for breakfast, lunch, dinner, dessert or even snacks and appetizers! You see we like to eat at this house!

I came across this recipe a couple of years ago and have tweaked it to what we like. But feel free to change it up to what works best for your family. Chicken Milanese with Spring Greens is an easy, and I will say pretty healthy meal. Everything is fresh and boy does it taste like it!

*****Ingredients at the end of the post*****

I use Yukon gold potatoes and wash and halved. I then place them on a foil lined baking sheet sprayed with vegetable spray. I drizzle EVOO (Extra Virgin Olive Oil) and give them a generous sprinkle of salt and pepper. Then I take 2 lemons and cut them in half and squeeze the juice over the potatoes. Throw those puppies on the baking sheet too! Bake at 400 degrees until tender.

 Next while the potatoes are baking, in three separate bowls, one for flour, one for the panko bread crumbs, and 1 egg whipped with 1 tablespoon of water.

Rinse and pat dry your boneless, skinless chicken breast and dredge in flour, egg and bread crumbs in that order. 

In a medium size skillet drizzle 2 Tablespoons EVOO in pan. Heat pan on Medium/High heat. Add chicken breasts and quickly brown on both sides, turning once.

Place chicken breasts on a foil lined baking sheet sprayed with a vegetable spray. Place in 400 degree oven and bake for approximately 30 mins. or until done.

While the chicken and potatoes are baking make your salad dressing. Which by the way comes from a friend on Instagram Jessica @HONEYNHYDRANGEA. She shared this delicious recipe and I knew it would be perfect for this dish! Although she made it with orange instead of the lemon. I can't wait to try the orange! So on to the recipe, in a bowl, add 1/4 Balsamic Vinegar, 2 Tablespoons Honey, the zest of 1 lemon, Salt & Pepper, and slowly whisk 1/2 Cup EVOO.

I buy the triple washed spring greens so they are ready to go. When potatoes and chicken are done. Place chicken on serving plate and mound spring greens on top of chicken. Place potatoes and lemon halves around edge. Drizzle everything with this amazing dressing. 
I also used a little freshly grated Parmesan cheese on top.
Serve with a nice crusty loaf of bread!


Chicken Milanese With Spring Greens
Boneless Chicken Breasts washed and patted dry
Yukon gold potatoes, halved
Spring Greens
2 Lemons and their juice
Panko Bread Crumbs
1 egg whipped with 1 tablespoon water
Parmesan cheese

Ingredients For Dressing
1/2 Cup EVOO
1/4 Cup Balsamic Vinegar
2 Tablespoons honey
Zest of 1 lemon
salt & pepper
Whisk all together well

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