I am constantly searching for ways to prepare chicken that may be somewhat out of the box. This dish was inspired by a restaurant that me and my family used to sometimes go to. They served thin sliced crispy chicken with a light salad on top. This concept is actually pretty genius. First, no sauce is needed, the dressing steps up beautifully in that regard. Second, even though the salad is part of the main dish, it can also be treated as a side dish too. Here's how I did it:
Crispy Chicken with Mixed Greens & Honey Mustard Dressing:
1/4 cup canola oil
2 tbsp organic unsalted butter
2 organic boneless, skinless chicken breast (about 1 pound of chicken)
1 cup organic all-purpose flour
2 tsp salt & 2 tsp pepper, divided
1 egg + 1 tbsp water
1 cup organic panko crumbs
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp fresh organic parsley, chopped
1 tsp garlic powder
3 cups mixed greens
1 tbsp organic agave
1 tbsp organic mustard
sliced organic red onions
organic cherry tomatoes, halved
organic cheddar cheese, diced
Take the chicken, put it on a cutting board, cover with plastic wrap, and use a meat mallet or rolling pin to pound it out to a thickness of about 1/4 inches. Once the chicken is the desired thickness, just set it aside. Heat an iron skillet (or oven proof skillet) on medium-high. Add the oil and butter and start to melt it down. While the butter and oil are warming up, you can move on to the next step.
Preheat the oven to 400 degrees. Now, you will want to create your dredging station. I don't have a fancy 3-piece set that matches. I use what I got. In the first dish, add the flour, 1 tsp of salt & 1 tsp of pepper. In the second dish, break open the egg, add a tbsp of water and whisk until beaten well. In the third dish, add the panko, bread crumbs, Parmesan cheese, parsley, garlic powder, and remaining salt and pepper, and stir to combine. Take the chicken and put into the flour and turn until it is lightly coated. Shake off any extra. Next place in the egg mixture, turning to coat, and finally in the panko mixture. I really press the panko mixture in, coating very well.
Put the chicken in the skillet, and cook for about 3 minutes or until golden brown. Turn the chicken, and cook another 3 minutes or until golden brown. Put in the oven and bake for 5 minutes. I always season with a pinch of salt whenever I first take out a hot food with a coating, or when I am doing french fries. While the chicken is cooking, add the agave and mustard to the bottom of a large bowl and whisk to combine. Throw in the salad greens as well as any extra items you want to add to the salad. Toss well to make sure everything is coated. It is a very light coating of dressing, so don't expect it to be drenched or anything. To serve, place one chicken breast on a plate and top with salad, as seen in the original picture.
Note: I know what you are thinking, where is the honey part of the honey mustard dressing. I actually don't use honey. I found that agave works really well. I just don't want to change the name to agave mustard dressing, so I keep it as honey mustard. You won't be able to tell the difference I promise. If you have honey, please, by all means, use instead of the agave.
Tip: This would have easily been a 15 minute meal, but I chose to serve it with roasted potatoes. Since I roasted the potatoes at 400 degrees, I actually did not need to preheat my oven. I just added the chicken when the potatoes had about 5 minutes left to cook, that way everything was done at the same time. And FYI, even with the potatoes, 35 minutes start to finish, which is still very reasonable for dinner. Enjoy!!