Monday 5 December 2011

Poultry- Chicken Parmigiana with a Summer Salad



Ingredients-
1 rasher of bacon         Olive oil spray
1 chicken breast           1 egg
1 teaspn milk               1/4 teaspn of salt
1/4  teaspn pepper      1/2 cup shredded parmesan
1 TBLspn olive oil for cooking the chicken
1 Tblspn pesto- I like to use Wattle Valley chunky dips from Woolworths
1 roma tomato            1/4 red onion
50g spinach leaves washed and stems removed
1/2 sml capsicum        1 tea balsamic vinegar 
1 tea olive oil for dressing

1. Preheat the oven to 200'c
2.Spray a frying pan with the olive oil spray the fry the bacon rasher and set aside 
3.Whisk together the milk, egg and 1/4 teasp salt and 1/4 teasp pepper in a bowl 
 4.Put the frying pan back onto a high heat add the cooking olive oil
5.Put the parmesan cheese in a flat bowl
6.Dip the chicken into the egg mixture make sure the whole breast is dipped into the mixture
7.Quickly now coat the chicken in the parmesan cheese 
 8.Make sure the pan is hot when you place the chicken in
9.Brown both sides of the chicken then remove from the heat
10.Remove the top and the bottom of the tomato, then slice into 4 equal pieces
11.Spoon the pesto onto the chicken 
12.Lay the bacon on next
13. Lay the tomato slices on then cook in the oven for 18 min
14.Slice the capiscum
15.Dice the red onion
16.Mix the balsamic vinegar and the olive oil together for the dressing
17.Layer the spinach, capsicum and the red onion
18.Drizzle the dressing over the salad
19.When the chicken is cooked add to the plate then enjoy :)
 

2 comments:

  1. Chicken parm is one of the best Italian dishes-yum! I like how the chicken here is lightly flavored, sometimes people can go overboard with toppings and coatings. Well done-would definitely enjoy this dinner.

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  2. Its kind of like a deconstructed parmy :)
    Hope you enjoy it

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