BAKED CHICKEN MILANESE WITH ARUGULA AND TOMATOES
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk olive oil and balsamic.
- Add tomatoes, basil and onions; season with salt and pepper. and toss.
- Set aside at least 10 minutes so the juices combine.
- Preheat oven to 450°.
- Place a large baking pan in the oven to get hot.
- Combine breadcrumbs and grated cheese in one bowl.
- In another bowl combine olive oil, lemon juice, and pepper.
- Lightly pound chicken breasts into cutlets, you should have 6.
- Wash and dry cutlets well with paper towels; season with salt and pepper.
- Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
- Remove the baking pan from the oven and spray with cooking spray.
- Place the chicken on the baking sheets and spray with olive oil spray on top.
- Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
- Remove from the oven and top with arugula and tomato salad on top.
Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, CarbohydrateContent 17.4 g, ProteinContent 24.3 g, FatContent 8.5 g, SaturatedFatContent 2 g, CholesterolContent 54 mg, SodiumContent 87.2 mg, FiberContent 3 g, SugarContent 1.1 g
BAKED CHICKEN BREASTS - SKINNYTASTE
Perfect, juicy Baked Chicken Breasts topped with crispy panko-parmesan crumbs are flavorful and delicious!
Provided by Gina
Categories Dinner
Total Time 95 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Remove from water, pat dry with paper towels and discard the water.
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
- While the chicken bakes, slice lemon into wedges and serve with chicken.
Nutrition Facts : ServingSize 1 breast, Calories 271 kcal, CarbohydrateContent 5 g, FatContent 9 g, SaturatedFatContent 2 g, ProteinContent 40 g, CholesterolContent 129 mg, SodiumContent 170 mg, SugarContent 0.5 g
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BAKED CHICKEN MILANESE WITH ARUGULA AND TOMATOES
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
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Reviews 5.0
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Category Dinner
Cuisine American
Calories 250 kcal per serving
From skinnytaste.com
Reviews 5.0
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Category Dinner
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Calories 250 kcal per serving
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