Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade Time: 3-4 hours
Serves 5
Ingredients:
Chicken Marinade:
5 thin sliced chicken breasts
1 tbsp olive oil
1 tbsp balsamic glaze
1/2 tsp salt
1 tsp Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
Chicken Coating:
2-3 cups 4C seasoned gluten free breadcrumbs (enough to coat the chicken)
3 eggs
1/2 cup olive oil for frying
Salad:
10 cups arugula
1 cup fresh basil
1/2 cup fresh parsley
2 cups grape tomatoes, cut in half
1 2/3 cup shaved Parmesan
1/3 cup olive oil
Juice from 1.5 lemons
1/4 cup balsamic glaze (for drizzling)
Salt and pepper to taste (about 1/2 tsp each)
Directions:
1. Combine the ingredients for the chicken marinade and let sit in the refrigerator for 3-4 hours or overnight.
2. To prepare for coating the chicken, place the eggs by themselves in a separate medium sized bowl. Mix well.
3. On a plate, put 2 cups of breadcrumbs, with another cup ready to add if you’re having trouble coating your chicken.
4. Ensure to select a fry pan large enough to comfortably fit your chicken. Add the olive oil and place on a low to medium heat.
5. Remove your chicken from the fridge. Place the chicken in the egg mixture. Coat both sides well, then place on the dish with the bread crumbs. Coat well. Place in the fry pan.
6. Cook on 4-6 minutes each side or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Cook time may be dependent on the size of your chicken pieces. Place on a plate with paper towels when done to soak up the excess oil.
7. Time to make our salad! Add the arugula, herbs, tomatoes, and shaved Parmesan to a bowl. Top with the olive oil, lemon juice, salt, and pepper.
8. Once cooled, add your chicken to the salad. Drizzle the balsamic glaze on top of the salad. Enjoy!