GREEK CHICKEN AND TOMATO SALAD
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
- Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
- When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
- Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD
For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
- Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
- Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
- Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
- Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO CHICKEN PARMESAN
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
Provided by vero_cn81
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g
PARMESAN CHICKEN WITH TOMATO-BASIL SALAD
This recipe was emailed to me, but I don't know where it's from originally. I've had the recipe stuck on my fridge for a while and have made it often, so I'm going to post it here for quick reference instead.
Provided by rpgaymer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
- Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese.
- Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
- Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
- While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
- Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.
BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
- Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
- Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
- Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO PARMESAN SALAD
The homemade oil and vinegar dressing is what makes this salad unique. Plus, it features two kinds of lettuce and garden-fresh tomatoes and onions. To save time, I make the dressing in advance and set it aside until supper.-Michele Bently, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside. , In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 228 calories, Fat 22g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 76mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
PARMESAN, CHICKEN AND TOMATO SALAD
You don't need much to create an elegant salad. Just some Parmesan, cooked chicken, tomatoes, beans and arugula-and Italian dressing never hurt, either!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients; spoon into 4 salad bowls.
- Top with remaining ingredients.
- Mix lightly just before serving.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 g
PARMESAN CRUMBED CHICKEN & TOMATO SALAD
Make and share this Parmesan Crumbed Chicken & Tomato Salad recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180c.
- Combine parmesan and breadcrumbs in a medium bowl.
- Place flour and egg in sperate medium bowls.
- Toss 1 chicken fillet in the flour to coat and shake off any excess.
- Dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
- Repeat the process with the remaining chicken.
- Place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
- Place the bacon in a single layer on another tray, and add to the oven.
- Cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
- Thinly slice the bacon.
- Meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
- Place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
- Divide among serving plates.
- Cut the chicken across the grain into thick slices and divide among the salads.
- Sprinkle with the bacon and drizzle with the dressing.
Nutrition Facts : Calories 381.4, Fat 20.4, SaturatedFat 8.2, Cholesterol 79.5, Sodium 820.2, Carbohydrate 28.7, Fiber 3.3, Sugar 6.9, Protein 21.3
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