Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Chicken Breast Recipes For Two Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Wednesday 13 August 2014

Chicken Breast Recipes For Two Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Chicken Breast Recipes For Two Biography

Source:- Google.com.pk

Create a healthy, kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad for two. Coat chicken breasts in a breadcrumb and cheese mixture and serve over spring green for a fresh and easy menu for two. Easy-to-make and a perennial favorite, this Chicken breast recipe for two is a keeper. You can find most of the ingredients in your pantry (especially if you use tomato sauce) and preparation is a snap.

Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic and no leftovers there.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 2 hours for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the chicken breast recipes for two and recipe is here to get you started .

Ingredients:

3/4 teaspoon fresh lemon juice

3/4 teaspoon white wine vinegar

1/2 teaspoon minced shallots

1/4 teaspoon kosher salt, divided

Dash of sugar

2 (6-ounce) skinless, boneless chicken breasts

1/3 cup dry breadcrumbs

2 tablespoons grated Parmigiano-Reggiano

2 tablespoons all-purpose flour

1 egg white, lightly beaten

1/4 teaspoon black pepper, divided

5 teaspoons olive oil, divided

2 cups packed spring mix salad greens

2 lemon wedges

Method:

Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar
let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish.
Place flour in a shallow dish.
Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white.
Dredge in breadcrumb mixture.
Place chicken on a wire rack; let stand 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 3 minutes.
Turn chicken over; cook 2 minutes or until browned and done.
Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.
Add greens; toss gently.
Place 1 chicken breast half and 1 cup salad on each of 2 plates.
Serve with lemon wedges.