Saturday, April 18, 2015

Chicken Milanese w/ Roasted Tomato Salad and Garlic Butter Pasta

I've been in a rut with my meals the last couple of weeks and was really wanting something more know...light, fresh. It took me a while to think of what would fit the bill, but this one definitely did it! A whole head of garlic, white balsamic, fresh greens, crispy chicken! It was just what my taste buds were craving! For a vegetarian option, I think eggplant would work great!

1 pint Grape Tomatoes
3 Tb Olive Oil, divided
12 oz Spaghetti
1 Head Garlic, chopped
3 Tb Butter
1 sprig Basil, chopped finely
4 Thin Sliced Chicken Breasts
Salt & Black Pepper
1 c. Milk
2 c. Panko Crumbs
1/2 - 3/4 c. Vegetable Oil
5 oz. pack Spinach and Mixed Greens
1 Tb White Balsamic Vinegar
Grated Parmesan, to taste
Preheat oven to 400 F. Cut tomatoes in half and coat with a bit of olive oil and sprinkle with salt. Roast in oven for about 35-40 minutes until blistering.

Boil pasta according to directions.

While the pasta is cooking, prep the chicken. Pound chicken breasts into ultra-thin slices. Season both sides with salt and pepper. Set up milk and panko in shallow bowls/pans for dredging. Season panko with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

When pasta is cooked, drain pasta, reserving the pasta water. On medium-low heat, heat 2 tablespoons of butter until melted, then add garlic. Let garlic cook for a bit, but don't let it brown. Stir in pasta and add reserved cooking liquid 1/2 cup at a time to make a light sauce. Season with salt. Stir in remaining tablespoon of butter and basil.

Heat vegetable oil in a large skillet; there should be about a 1/4 inch of oil coating the pan. Dip each chicken breast into the milk and then coat with panko, shaking off excess. Carefully place the chicken into the heated oil without moving it. Let cook on one side for about 4 minutes, until the bottom is golden brown. Then flip and cook the other side for about 2 more minutes.

Place greens in a salad bowl. Drizzle with vinegar and 1 tablespoon of olive oil. Season with salt and pepper and stir to coat all the leaves. Add tomatoes once they are roasted.

To serve, fill half the plate with salad and the other half with pasta. Place the chicken on top and sprinkle with parmesan to taste.

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