Not only does this dish look super pretty because of all the colors; it also tastes delicious! This is one of my favorite dishes. The salad topping is so simple, yet full of flavor. The chicken is also very simple, low in cals and very flavorful. Enjoy!
For salad topping:
-about 2 cups halved grape tomatoes
-2 Tbs finely chopped red onion
-1/4 cup sliced kalamata olives
-1/4 cup cubed mozzarella cheese
-3 Tbs balsamic vinegar
-3 Tbs extra virgin olive oil
-salt and pepper, to taste
-2 boneless, skinless chicken breasts
-1/2 cup Italian style breadcrumbs
-2 Tbs shredded Parmesan cheese
-1 tsp seasoned salt
-2 Tbs extra virgin olive oil
-fresh baby spinach
Mix salad topping ingredients. Cover and place in the fridge about 2 hours before meal time.
Cut chicken breasts into smaller pieces (I usually get 5-6 pieces). Pound with meat mallet until nice and tender (don't over do it!). Beat egg and season with seasoned salt. Mix breadcrumbs and Parmesan cheese. Heat olive oil in large skillet. Dredge tenderized chicken through egg and then breadcrumb mixture. Place in hot oil and cook for about 3 minutes on each side. Remove from skillet onto plate lined with paper towels.
To serve, place desired amount of spinach onto plate. Top with chicken and salad topping. Make sure you scoop some of the salad dressing on top as well. Serve by itself or with some mashed potatoes. Enjoy!
Recipe adapted from here.