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Parmesan Chicken with Spinach Salad
Serves 2 to 4
| prepPreheat oven to 450°F / 230°C | ||||||
| prepLine baking sheet with parchment or foil, lightly oil | ||||||
| 2 large boneless, skinless chicken breasts | Pat dry, pound to even thickness | Place on sheet, drizzle with oil | Bake 450°F / 230°C, 8 min; broil 2 min | Rest 3 to 5 min | Serve chicken with salad & dressing | |
| Salt and black pepper | Season flour with salt & pepper | Coat chicken in flour, egg, breadcrumbs | ||||
| 1/2 cup / 120 g flour | ||||||
| 2 eggs | Whisk eggs with whole grain mustard | |||||
| 1 teaspoon whole grain mustard | ||||||
| 1 cup / 100 g Italian breadcrumbs | Combine breadcrumbs, panko & Parmesan | |||||
| 1/4 cup / 30 g panko breadcrumbs | ||||||
| 1/2 cup / 50 g finely grated Parmesan | ||||||
| Olive oil | ||||||
| 5 to 6 cups baby spinach | Combine spinach, onion & tomatoes | |||||
| 1/4 small red onion, thinly sliced | ||||||
| 1 cup / 150 g cherry tomatoes, halved | ||||||
| 2 tablespoons / 30 ml lemon juice | Whisk lemon juice, Dijon, garlic, agave, salt & pepper | Slowly whisk in oil until emulsified | ||||
| 1 teaspoon Dijon mustard | ||||||
| 1 small clove garlic, finely grated | ||||||
| 1/2 to 1 teaspoon agave syrup | ||||||
| 3 tablespoons / 45 ml olive oil | ||||||
| Salt and black pepper | ||||||
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