GRILLED CHICKEN SALAD WITH PARMESAN BREADCRUMBS
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
- Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
- Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
GRILLED CHICKEN PARMESAN SALAD
Enjoy a refreshing Grilled Chicken Parmesan Salad. Made with shaved Parmesan & a homemade vinaigrette, this Grilled Chicken Parmesan Salad is delish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare dressing mix with oil, vinegar and water as directed on package. Pour 1/2 cup of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, refrigerate remaining dressing for later use.
- Preheat grill to medium heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 5 min. on each side or until cooked through (165°F). Slice chicken.
- Toss greens with tomatoes and squash; place on serving platter. Top with chicken and cheese; drizzle with remaining dressing.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
WARM CHICKEN PARMESAN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
- To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
GRILLED MARSALA CHICKEN & PARMESAN SALAD
This is an easy salad to make and can be planned a day ahead. Prep time does not include overnight marinade.
Provided by Allison Williams
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a bowl with a lid, add marsala to cover.
- Add garlic, thyme, salt& pepper.
- Marinate in fridge overnight.
- Grill chicken (indoor or outdoor grill), basting often with marinade.
- Dressing: mix olive oil, vinegar, and parmesan.
- Toss shredded lettuce, red onion, and olives.
- Drizzle with dressing and top with slices of grilled chicken.
GRILLED CHICKEN MARSALA
Make and share this Grilled Chicken Marsala recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper and grill.
- In the meantime, coat large skillet lightly with olive oil and set over medium-high heat.
- Add bacon and cook just until crisp and lightly browned. Add mushrooms and cook until just beginning to soften and brown.
- Combine Marsala, broth and corn starch.
- With pan over medium-high heat add the Marsala mixture and scrape up the browned bits from the bottom of the pan.
- Cook Marsala mixture until it is reduced by one quarter.
- Stir in cream and simmer until you get a nicely thickened sauce.
- Add the chicken to the pan and turn to coat and reheat for a minute.
- Serve with the sauce over top and a sprinkle of parsley.
Nutrition Facts : Calories 301.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 93.1, Sodium 178.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1, Protein 25.9
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
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CHICKEN MARSALA - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 537 per servingTotal Time 45 mins
- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about 3/4 lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).
THE BEST CHICKEN MARSALA - FOODIECRUSH.COM
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4.9/5 (43)Total Time 40 minsCategory Main CourseCalories 312 per serving
- Trim any excess fat from the chicken breasts and slice in half lengthwise. Season both sides of the chicken breasts evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then dredge each breast in the flour, shaking off any excess.
- Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken (add another tablespoon of oil if needed) and and add the cooked chicken to the platter when done.
- Melt 3 tablespoons of the butter in the skillet and add the mushrooms and shallot. Sauté over medium heat, stirring occasionally, until the shallots are wilted and the water from the mushrooms has evaporated, about 10 minutes. Add the marsala wine and the chicken stock. Bring to a boil and season with the rest of the kosher salt and black pepper. Stir in the remaining butter and cook over medium heat until reduced by half. Add the chicken and simmer for 5 minutes. Sprinkle with parsley and serve with egg noodles, pasta, polenta, mashed potatoes, or over rice.
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