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Spiced Up Mediterranean Salad with Garlic Parmesan Chicken

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