Jillian Blackie's Crispy Chicken with Baby Greens and AsiagoPublished on February 10, 2014

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  • Jillian Blackieís Crispy Chicken with Baby Greens and Asiago

The vinaigrette recipe is very versatile as well and can be used for a wide variety of salads.

Salad and salad dressing

salt and pepper

ľ teaspoon (1 mL) Dijon mustard

6 Tablespoons (90 mL) extra virgin olive oil

2 Tablespoons (30 mL) white wine vinegar

1 garlic clove, smashed

Ĺ pound (250 grams) of mixed baby salad greens

1 piece of Asiago cheese

 

  • In a small jar with a tight lid, place 4 to 5 grindings of pepper, two large pinches of salt, mustard, oil and vinegar and shake until emulsified.
  • Add broken garlic clove and set aside to infuse.

 

Crispy Chicken

4 boneless chicken breasts

1 cup (225 grams) of flour

salt and pepper

2 large eggs

1 tablespoon (15 mL) water

2 cups (450 grams) Italian bread crumbs

Ĺ cup (40 grams) grated Asiago cheese

3 tablespoons (45 mL) olive oil

 

  • Split each chicken breast horizontally and pound out each piece between waxed paper with a meat tenderizer.
  • Combine flour, a large pinch of salt and several grindings of pepper in one bowl.
  • In another add the two eggs and tablespoon (15 mL) of water and whip with a fork.
  • In a third bowl add bread crumbs and shredded cheese.
  • Take each piece of chicken and place in flour mixture (shaking off excess flour), then dip in egg and finally dredge in bread crumbs. 
  • Cook each piece in a heated frying pan with 3 tablespoons of olive oil.  Cook at medium heat for a 2 to 3 minutes on each side until golden and cooked through.
  • To assemble, toss the salad greens with some of the dressing (enough to your liking).
  • Place a piece of chicken on each plate, top with dressed greens and, using a vegetable peeler, add a few shavings of Asiago cheese on top of each salad.

 

Serves 4.




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