Crispy Italian Chicken and Sun-Dried Tomato Salad
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Ingredients
- ⅔ cup whole wheat panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese, divided
- 1½ tsp Italian seasoning
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 2 Tbsp olive oil mayonnaise
- 1 Tbsp olive oil
- 1 (5-oz) pkg spring mix
- 6 Tbsp refrigerated balsamic vinaigrette
- 6 Tbsp drained, thinly sliced sun dried tomatoes in oil
- 3 Tbsp pine nuts
Instructions
- Combine breadcrumbs, ¼ cup cheese, and seasoning in a shallow bowl. Brush chicken with mayonnaise; dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken in hot oil in a large skillet over medium-high heat 4 to 6 minutes per side or until done. Let stand 5 minutes; slice chicken.
- Toss together greens, vinaigrette, tomatoes, nuts, and remaining cheese in a large bowl. Serve chicken over salad.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
472
|
472
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 669 | 669 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 2 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
