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Chicken breast, boneless
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5 oz
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Dried oregano
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1/4 tsp |
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Dried basil
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1 tsp |
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Dried thyme
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1/4 tsp |
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Salt
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1/8 tsp |
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Freshly ground black pepper
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1/4 tsp |
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Panko bread crumbs
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1/4 cup |
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Flour
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1 tbsp |
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Egg, beaten
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1/2 |
| Canola oil |
1/2 tsp |
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Fresh basil
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3-4 leaves |
| Fresh watercress |
1 oz |
| Tomato slices |
3 |
| Parmesan cheese, shredded |
1 tbsp |
| Lemon-Oregano Vinaigrette * |
1 oz |
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- Blend together dried basil, oregano, thyme, salt and pepper
- Pound out chicken breast to 1/2 inch thick.
- Dredge chicken in flour, then egg, finishing with panko.
- Saute until golden brown, approximately 4 minutes. Transfer to 350F oven and bake 6-10 minutes, until internal temperature reaches 165F.
- Toss together the chopped basil, watercress, and vinaigrette.
- Place chicken in center of plate and top with basil leaves, tomato, watercress and parmesan. Drizzle vinaigrette over top.
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Nutritional Information
Serving Size: 1 salad, 4 ounce portion
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Calcium
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Calories
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Carbohydrates
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Cholesterol
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Fat
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564 mg
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404kcal
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26.7 gm
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165 mg
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17.5 gm
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% Cal / Fat
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Fiber
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Protein
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Sodium
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37.9 %
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5.6 gm
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37.8 gm
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680mg
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* Lemon Oregano Vinaigrette
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Peeled garlic
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2 cloves |
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Lemon zest
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1.5 tsp |
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Fresh lemon juice
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2 tbsp |
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Distilled vinegar
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1 tbsp |
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Dijon mustard
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1.5 tsp |
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Honey
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1.5 tsp |
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Feshly ground black pepper
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1/4 tsp |
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Salt
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1/4 tsp |
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Extra virgin olive oil
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3 tbsp |
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Canola oil
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2 tbsp |
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Fresh oregano – minced
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1.5 tsp |
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Combine garlic and salt in the bowl of a blender. Blend until garlic is mostly chopped. Turn off and let sit while you collect the other ingredients.
Add all other ingredients to the blender bowl except oil and oregano. Blend completely, then slowly pour the oils into the whirring mixture until it thickens. Add minced oregano and blend just one short pulse to mix. Pour into a refrigerator-type jar and store in refrigerator until ready to use.
Recipe based on a recipe from The Signature Room at the 95th (Chicago)
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Nutritional Information
Serving Size: 1/8 portion
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Calories
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Sodium
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Cholesterol
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Fat
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% Cal / Fat
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82 kcal
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79 mg
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0 mg
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9 gm
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90.2%
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