Crusty Chicken Breasts Topped With Chopped Salad Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Season the chicken all over with salt, pepper, smoked paprika and the lemon zest.
• In a large cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken to the skillet skin-side down. Lower the heat to medium and cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part of one breast registers 155 degrees F, about 20 minutes. Transfer the chicken to a plate and let rest for 5 minutes. (The internal temperature will rise to about 165 degrees F during resting.)
• Meanwhile, in the same skillet, melt the butter with the rendered chicken fat over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Season the mushrooms with salt and pepper. Transfer to a large bowl and tent with foil.
• In a small bowl, whisk the vinegar, shallot, mustard, thyme and honey together. Gradually whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper.
• Transfer the mushrooms to a serving bowl. Add half the dressing and mix well. Add the spinach and arugula and the remaining dressing and toss to coat. Transfer the salad and chicken to a platter. Serve with the lemon wedges.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Steps:

• In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
• Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
• Add the egg into another bowl, and whisk until beaten.
• Place bread crumbs in a third wide, shallow bowl.
• Dip the chicken in the flour, the egg, and then bread crumbs.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
• Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
• Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
• Enjoy!

Steps:

• Combine breadcrumbs, Parmesan and lemon peel in shallow bowl. Place eggs insecond shallow bowl Season chicken with salt and pepper. Dip one chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. Can be prepared 8 hours ahead. Cover with plastic and chill. In medium bowl combine arugula, tomatoes 2T olive oil, onion, basil, vinegar and lemon juice. Season to taste with salt and pepper. Heat remaining 1/4 c oil in heavy large skillet over medium high heat. Add chicken and saute till brown and springy to touch, about 5 minutes per side. Transfer to platter and spoon 1/4 of salad mixture over each.