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Chicken Milanese & Roasted Chickpea Salad
Yields: 2 servings Prep time: 5 min Cook time: 20 min
Ingredients for Chicken: • 2 chicken breasts (halved crosswise) • 4 eggs • 2 cups Italian bread crumbs • 1 cup milk • 1 teaspoon pepper • 1 teaspoon salt • 1 stick butter • 1 lemon (cut into wedges)
Ingredients for Salad: • 2 tablespoons olive oil (divided) • 1 teaspoon pepper • 1 teaspoon salt • 1 15 ounce can chickpeas (or "garbanzo beans") • 2 cups red leaf lettuce (chopped) • ½ red onion (chopped) • 1 cup cherry tomatoes (halved) • 2 tablespoons fetta cheese
TOOLS NEEDED:
3.CLAD STAINLESS STEEL NON-STICK SAUTE PAN (5 QT.)
TRI-PLY GRIDDLE (19 IN. x 19.5 IN.)
1. Heat oven to 400º F. Drain and rinse canned chickpeas. Add 1 tablespoon olive oil to griddle. Add chickpeas. Add salt and pepper and mix so they are evenly coated and spread out.
2. Bake for 20 minutes. Mix salad ingredients to bowl. Remove chickpeas from oven and allow to cool before adding to salad. Toss with 1 tablespoon olive oil.
3. Pat dry and cut the chicken horizontally by laying breasts flat and cutting crosswise with sharp knife. Add eggs and milk to bowl and whisk.
4. Add salt and pepper to the bowl and then the chicken breast. Coat well and then place in breadcrumbs. Make sure breasts are well coated on both sides.
5. Heat butter in Sauté Pan over medium heat. Once melted, add chicken breasts.
6. Cook each side for 5-6 minutes. Remove from heat.
5. Plate with salad and top chicken with additional fetta if desired. Serve with lemon wedges.
Enjoy!
Chicken Milanese & Roasted Chickpea Salad
Yields: 2 servings Prep time: 5 min Cook time: 20 min
Ingredients for Chicken: • 2 chicken breasts (halved crosswise) • 4 eggs • 2 cups Italian bread crumbs • 1 cup milk • 1 teaspoon pepper • 1 teaspoon salt • 1 stick butter • 1 lemon (cut into wedges)
Ingredients for Salad: • 2 tablespoons olive oil (divided) • 1 teaspoon pepper • 1 teaspoon salt • 1 15 ounce can chickpeas (or "garbanzo beans") • 2 cups red leaf lettuce (chopped) • ½ red onion (chopped) • 1 cup cherry tomatoes (halved) • 2 tablespoons fetta cheese
TOOLS NEEDED:
3.CLAD STAINLESS STEEL NON-STICK SAUTE PAN (5 QT.)
TRI-PLY GRIDDLE (19 IN. x 19.5 IN.)
1. Heat oven to 400º F. Drain and rinse canned chickpeas. Add 1 tablespoon olive oil to griddle. Add chickpeas. Add salt and pepper and mix so they are evenly coated and spread out.
2. Bake for 20 minutes. Mix salad ingredients to bowl. Remove chickpeas from oven and allow to cool before adding to salad. Toss with 1 tablespoon olive oil.
3. Pat dry and cut the chicken horizontally by laying breasts flat and cutting crosswise with sharp knife. Add eggs and milk to bowl and whisk.
4. Add salt and pepper to the bowl and then the chicken breast. Coat well and then place in breadcrumbs. Make sure breasts are well coated on both sides.
5. Heat butter in Sauté Pan over medium heat. Once melted, add chicken breasts.
6. Cook each side for 5-6 minutes. Remove from heat.
5. Plate with salad and top chicken with additional fetta if desired. Serve with lemon wedges.
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