Easiest Way to Prepare Tasty Chicken parm w/leek arugula salad

Chicken parm w/leek arugula salad, This recipe will make restaurant quality food in your own home in a single skillet (with a few side dishes to help hold stuff). Use a well seaoned cast iron or non stick skillet with the chicken and. I've been getting some arugula from a local farm each week and it's so good. It's so peppery and has that lovely bite. I find that all it needs is salt, pepper, lemon juice and parmesan! You can always do a lemon vinaigrette, but it's not even necessary. The simplicity of the lemon, salt, pepper and parm is super delish with the arugula. Spoon the salad onto plates, top with the chicken and serve. Place the arugula in a large bowl. Pour enough dressing on the arugula to moisten. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Chicken parm w/leek arugula salad you can enjoy.

Prepare: less then 5 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Chicken parm w/leek arugula salad :

1. Make ready of Butterflied chicken breast flattened -
2. You need of Eggs -
3. set of Flour -
4. Make ready of Homemade bread crumbs -
5. set of Salt & pepper -
6. It's of Honey -
7. Make ready of Tomato paste -
8. Prepare of Chili sauce -
9. You need of Parmesan cheese -
10. It's of Kraft Italian mix cheese -
11. set of Red onion -
12. It's of Leek -
13. set of Cremini mushrooms -
14. It's of Heirloom baby tomatoes -
15. Make ready of Foccaccia bread -

Place the arugula in a large bowl. Pour enough dressing on the arugula to moisten. Pile some arugula on top of each hot chicken breast. Place each chicken breast on a plate and pile mound of salad on top.

Chicken parm w/leek arugula salad step by step :

1. Coat chicken in flour (salt & peppered w/ parmesan cheese) beaten eggs, & bread crumbs.
2. Heat fry pan with butter & evoo then place chicken gently & cook until golden brown.
3. Another pan combine with honey, chili sauce & tomato paste and stir.
4. Chop up leek, cremini mushrooms, red onion & heirloom baby tomatoes then mix in bowl.
5. When chicken is cooked sprinkle kraft Italian mix cheese on top & melt.
6. Serve with sauce & another sprinkle of parmesan cheese on top of chicken, salad & foccaccia bread.

Serves For 3 Person
Kcal: 70
Fat: 18g
Carbs: 12g
Protein: 22g
Sugar: 29g

Serve hot with shaved or grated Parmesan on top. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. Tortellini, Chicken, and Arugula Salad Recipe. A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Fill sink with cold water and toss the arugula for a few minutes to clean. This recipe will make restaurant quality food in your own home in a single skillet (with a few side dishes to help hold stuff). Use a well seaoned cast iron or non stick skillet with the chicken and. I've been getting some arugula from a local farm each week and it's so good. It's so peppery and has that lovely bite. I find that all it needs is salt, pepper, lemon juice and parmesan! You can always do a lemon vinaigrette, but it's not even necessary. The simplicity of the lemon, salt, pepper and parm is super delish with the arugula. Spoon the salad onto plates, top with the chicken and serve. Place the arugula in a large bowl. Pour enough dressing on the arugula to moisten. Pile some arugula on top of each hot chicken breast. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. Tortellini, Chicken, and Arugula Salad Recipe. A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. Squeeze lemon juice over chicken when done. Skip the cheese in the crumbs and use a small amount of fresh mozzarella on top of the salad. I turned it into chicken parmesan for the kids. While chicken roasts, whisk vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper together in small bowl. Slowly whisk in remaining ¼ cup oil. Stir in scallions and currants and set aside. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. To serve, spoon yogurt over chicken and vegetables in the pan.