One of my favorite things to do is drop off dinner for a friend in a pinch or a neighbor in need. There is nothing better than a warm hot meal at your doorstep. I know I’ve enjoyed plenty from dear friends and neighbors over the years.
So this week I’m giving you a simple, yet versatile– AND delicious meal that everyone in the family can enjoy. You can make this ahead and keep the chicken warm in the oven until you’re ready to deliver.
I came up with this recipe after having the best Chicken Chopped Salad at McCormick and Schmicks a while back. My secret to tender moist chicken is to marinate in buttermilk. Yes buttermilk! And this dressing is my new favorite!
So go and bring your friends and neighbors dinner this week—They will be smiling!
Parmesan Crusted Chicken Breasts With Chopped Salad
For the Chicken:
- 4 to 6 boneless, skinless chicken breasts
- 2 cups of Buttermilk
- 1 cup all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 extra-large eggs
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- olive oil for frying
For the Dressing:
- 3 Tbls. red wine vinegar
- 2 Tbls. mayonnaise
- 1 1/2 tsp. Dijon mustard
- 3 Tbls. extra-virgin olive oil
- 1 1/2 Tbls. grapeseed oil
- 1 1/2 tsp. dried oregano
For the Salad:
- 1 large head of Romaine lettuce
- 1 cup grape tomatoes, halved
- 1/2 small red onion, halved and thinly sliced
- 1/4 cup pitted and sliced Kalamata olives
- 1 seedless cucumber chopped
- 1 cup crumbled feta cheese
Pound the chicken breasts between plastice wrap until they are 1/4-inch thick. Place in bowl or zip-lock bag and add buttermilk. Marinate for at least 2 hours.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
Remove the Chicken from marinade and dry with papertowels. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. (You can refrigerate chicken at this point until you are ready to cook).
Heat 2 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-high heat for 2 to 3 minutes on each side, until cooked through. Continue the same process with the rest of the chicken breasts. You can keep them warm in the oven at 250 degrees until ready to serve.
For the dressing, in a medium bowl, whisk together the vinegar, mayonnaise, and mustard. Whisking constantly, slowly drizzle in the olive and grapeseed oils until smooth and well blended. stir in the oregano and salt and pepper.
For the salad, combine lettuce and remaining ingredients. Toss the salad greens with oregano dressing.
To serve, slice chicken breast and place along side salad.