Parmesan Crusted Chicken on Bed of Fancy Greens
Elevate your weeknight dinner with this irresistible Parmesan Crusted Chicken on a Bed of Fancy Greens. Featuring tender, juicy chicken breasts coated in a crispy crust of Parmesan cheese, Panko breadcrumbs, and a hint of garlic and paprika, this recipe strikes the ultimate balance between crunch and flavor. After a quick sear, the chicken is oven-baked to golden perfection and served atop a vibrant medley of mixed baby greens, juicy cherry tomatoes, crisp cucumber, and zesty red onion, all lightly dressed in balsamic vinaigrette. Perfect for a light yet satisfying meal, this dish is as easy to prepare as it is impressive, making it ideal for both busy weeknights and casual dinner parties. Gluten-free options are easily adaptable for the crust, and the striking presentation guarantees this recipe will become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 6 cups Mixed baby greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 0.25 cup Balsamic vinaigrette
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine grated Parmesan cheese, Panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
In a second shallow bowl, beat the eggs.
Place the all-purpose flour in a third shallow bowl.
Pat the chicken breasts dry with paper towels and lightly season with additional salt and pepper.
Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat generously in the Parmesan breadcrumb mixture. Press the mixture onto the chicken to ensure an even coating.
Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side, until golden and crispy. Work in batches if necessary.
Transfer the seared chicken to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the salad. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
In a large salad bowl, combine the mixed baby greens, cherry tomatoes, cucumber slices, and red onion. Toss with balsamic vinaigrette to coat evenly.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve each Parmesan crusted chicken breast atop a generous bed of fancy greens. Enjoy!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 834 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
