Warm Chicken Parmesan Salad
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 296, total fat 17 G., saturated fats 5 G., proteins 28 G., carbohydrates 7 G., fiber 2 G., cholesterol 83 mg, sodium 587 mg, sugar 4 G.
Calories 296, total fat 17 G., saturated fats 5 G., proteins 28 G., carbohydrates 7 G., fiber 2 G., cholesterol 83 mg, sodium 587 mg, sugar 4 G.
A lighter take on classic chicken parmesan with arugula salad. Thin slices of chicken breast are quickly pan-fried in tomato sauce and topped with mozzarella cheese right in the pan to melt the cheese. Serve with a salad for a quick, delicious midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 2 tablespoons extra-virgin olive oil
- 6 natural chicken cutlets, approximately 90g each
- 3/4 tsp salt
- 1/4 tsp red pepper flakes
- 1.5 cups store-bought marinara sauce
- 3/4 tbsp. grated mozzarella
Salad
- 3 cups young arugula
- 1 cup small basil leaves
- 0.5 tbsp. grated parmesan
- 1/4 cup chopped sun-dried tomatoes in oil
- 1 tbsp extra-virgin olive oil
- 1 teaspoon champagne vinegar
- 1/4 teaspoon salt
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Recipes with similar ingredients: chicken cutlets, marinara sauce, mozzarella cheese, Parmesan cheese, arugula, basil, champagne vinegar, sun-dried tomatoes
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium-high heat. Season the patties with salt and pepper on both sides. Place the patties in the skillet and cook, without moving, until golden brown on one side, about 3 minutes. Flip and cook for another minute. Add the marinara sauce and turn the patties over to coat. Top with mozzarella, reduce heat to medium, and cover the skillet with a lid. Cook for another 5 minutes until the cheese is melted.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar, and salt in a large bowl. Toss well to coat.
- Place one piece of chicken on a plate and spoon over the sauce. Place some salad directly on top of the chicken and serve.
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