Ingredients

The following ingredients have 6 Servings
  • ¼ cup flour
  • 1 egg
  • 1 egg white
  • ½ cup seasoned whole wheat breadcrumbs
  • ½ cup panko breadcrumbs
  • 6 boneless skinless chicken breast cutlets ((about 5 ounces each))
  • Salt and pepper
  • Olive oil spray
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ shallot, (finely chopped)
  • ½ teaspoon Dijon mustard
  • Salt and pepper
  • 1 container (5 ounces) organicgirl SUPER SPINACH!
  • 1 ½ cups grape or cherry tomatoes, (halved)
  • Parmesan cheese shavings

Instruction

  • Set up a breading station for the chicken. Place the flour in a dish. Whisk the egg and egg white together with 1 tablespoon water in a second dish. Mix the whole wheat and panko breadcrumbs together in a third dish. Season the chicken on both sides with salt and pepper. Working one at a time, dredge each breast first in the flour, shaking off any excess. Then dip in the egg mixture and finally in the breadcrumbs.
  • Place the chicken on a baking sheet lined with parchment paper and spray with olive oil spray. Bake in the oven until browned, about 10 minutes. Flip and cook another 10 minutes until cooked through.
  • While the chicken is cooking, make the salad. Whisk the vinegar, oil, shallot and mustard together in a small bowl. Season the vinaigrette with a pinch of salt and pepper. Toss the vinaigrette with the salad greens and tomatoes in a large bowl.
  • Remove the chicken from the pan and place on a serving plate. Top the chicken with some salad and serve any extra salad on the side. Garnish with shavings of Parmesan cheese. Serve immediately.