Spiced Up Mediterranean Salad with Garlic Parmesan Chicken

Garlic Parmesan Chicken

Ingredients:

• 4 boneless, boneless skinless chicken breasts or thighs
• ¼ cup water or milk
• 2 ½ ounces (about ⅔ cup) Spiced Up Garlic-Asiago Parmesan Breadcrumbs
• Cooking spray (for Air Fryer)

Instructions:

1. Flatten Chicken with Mallet
2. Marinate Chicken: Place chicken in a bowl and add water or milk.
3. Breading: In a medium bowl,
4. Bread Chicken: Dredge chicken in the breadcrumb mixture, coating evenly on all sides. Discard any remaining breading mix.
5. Baking Method: Preheat oven to 425°F (220°C). Lightly grease a baking sheet. Place breaded chicken on the prepared baking sheet.
6. Air Fryer Method: Preheat Air Fryer to 400°F (200°C). Lightly spray the Air Fryer basket with cooking spray. Place breaded chicken in a single layer in the Air Fryer basket, ensuring pieces aren't touching.
7. Cooking:

• Baking: Bake chicken for 12 -15 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
• Air Fryer: Cook chicken for 12 -15 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Flip the chicken halfway through cooking for even browning.

Tips:

· For a thicker breading, repeat the dredging process twice, dipping the chicken back into the breadcrumb mixture after the initial coating.

· Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

 

Mediterranean Salad 

Ingredients:

• Cucumbers - 1-2, chopped
• Feta Cheese - crumbled, ½ cup
• Kalamata Olives - pitted, ½ cup
• Red Onion - thinly sliced, ½ cup
• Tomatoes - cherry or chopped Roma, 1 pint
• Extra Virgin Olive Oil - ⅓ cup
• Balsamic Vinegar - ¼ cup (or other vinegar of choice)
• Dijon Mustard - 1 teaspoon
• Tuscan Experience Seasoning Blend – 1Tablespoon
• Roman Lettuce Chopped ½ Bag
• Baby Spinach ½ bag

Instructions:

1. Make Vinaigrette: In a small bowl, whisk together olive oil, vinegar, Dijon mustard, Tuscan Experience and adjust seasonings as desired. Store covered in the refrigerator.
2. Prep Vegetables: Chop cucumbers, red onion, and tomatoes.
3. Assemble Salad: In a large bowl, combine chopped cucumbers, red onion, tomatoes, crumbled feta cheese, Kalamata olives Romaine lettuce and Spinach
4. Dress Salad: Just before serving, toss the salad with the chilled vinaigrette. Add additional Tuscan Experience seasoning blend to taste, if desired.

Tips:

· For a creamier vinaigrette, whisk in a tablespoon of fresh lemon juice or a splash of brine from the Kalamata olives.

· If prepping vegetables in advance, store them separately in airtight containers to prevent them from drying out.

· Leftover salad can be stored in the refrigerator for up to 2 days. However, the dressing may separate and the salad may become soggy