Ingredients
-
2 chicken breasts, halved
-
1/4 cup flour
-
2 eggs, beaten
-
1/3 cup parmesan cheese, grated
-
1/4 teaspoon dried parsley
-
1/4 teaspoon dried tarragon
-
1/4 teaspoon dried basil
-
1/4 teaspoon dried chives
-
4 cups mixed greens
-
1 pint grape tomatoes, halved
-
2 tablespoons fresh basil, sliced
-
1/4 cup olive oil
-
1/4 teaspoon black pepper
-
1/2 teaspoon salt
-
2 lemons, juice of
Instructions
- 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.