Supermarkets for Values
Monthly Drawing Contest For Kids. Click Here to enter.
Kids who are physically active are more likely to be academically motivated and alert in school, according to the National Association for Sport and Physical Education
Enter your zip code below to find a location closest to you.
Recetas en Español
2 1/2 to 3 pounds skinless, boneless chicken breast halves
Salt and ground black pepper
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup plain dry bread crumbs
1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil plus some for the griddle
2 tablespoons lemon juice
1 bag (10 ounces) washed mixed greens
2 medium-large tomatoes, cut in wedges
1 bunch scallions, all parts, sliced
1 cup slivered fresh basil leaves
1. Lay the chicken breasts on a work surface. With a scalloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.
2. Glaze a large sauté pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the center. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.
3. In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently.
Note: A paillard is a thinly pounded piece of meat or chicken. It cooks quickly and is usually highly seasoned dut to the larger surface area. To prepare the salad when tomatoes are not in season, replace the basil with 2 teaspoons rubbed dried sage, sprinkling it over the chicken breasts after the salt and pepper. Replace the tomatoes with 1/2 cup recipe-ready sun-dried tomatoes. Add 2 peeled and sliced navel oranges.
copyright © 2001 PergolaWest, Inc.
Connect With Us