Add Marinated Chicken Or Parmesan Chicken To Any Salad Recipe
Make Add Marinated Chicken Or Parmesan Chicken To Any Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken (for adding to any salad)
Parmesan Chicken (alternative topping)
Method
Marinated Chicken (for adding to any salad)
- 1
Prepare and flatten
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or place between plastic wrap and pound gently to an even thickness of about 1/2 inch so they cook evenly.
- 2
Make the marinade
In a bowl or resealable bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp honey (if using). Whisk or shake to combine.
- 3
Marinate
Add the chicken to the marinade, making sure each piece is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–3 hours. If short on time, 15–30 minutes still adds good flavor.
- 4
Cook the chicken
Heat a skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from marinade, letting excess drip off. Cook breasts 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Reduce heat if outside browns too quickly. Alternatively, grill over medium-high heat 4–6 minutes per side.
- 5
Rest and slice
Transfer cooked chicken to a cutting board and let rest 5 minutes to retain juices. Slice thinly or cut into bite-sized strips across the grain. Add to salads warm or chilled.
Parmesan Chicken (alternative topping)
- 6
Prepare chicken
Pat the chicken breasts dry and, if thick, butterfly or pound to about 1/2 inch thickness for even cooking.
- 7
Set up breading station
Place the flour in a shallow dish. In a second dish whisk the egg with 2 tbs milk. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp black pepper.
- 8
Bread the chicken
Season chicken lightly with a little extra salt and pepper. Dredge each piece first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb-Parmesan mixture to coat evenly. Press firmly so the crumbs adhere.
- 9
Pan-fry
Heat a large skillet over medium heat and add 2–3 tbs oil. When oil shimmers, add the breaded chicken. Cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). If the crust browns before the inside cooks, lower heat slightly and cover for a minute or two until done.
- 10