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Warm Chicken Parmesan Salad Recipe

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This recipe for Warm Chicken Parmesan Salad is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
6 chicken cutlets, about 3 ounces each
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups store-bought marinara sauce
3/4 cup shredded mozzarella

3 cups baby arugula
1 cup small basil leaves
1/2 cup shaved Parmesan
1/4 cup chopped oil-packed sun-dried
tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1/4 teaspoon salt
Directions:
Directions:
IHeat the olive oil in a large skillet over
medium-high heat. Sprinkle the cutlets
on both sides with the salt and pepper
flakes. Place the cutlets in the skillet and
cook, undisturbed, until golden brown on
the first side, 3 minutes. Flip, and cook for
an additional minute. Add the marinara
sauce and turn the cutlets to coat in the
sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook
for an additional 5 minutes to melt the cheese.

Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil,
vinegar and salt in a large bowl. Toss well to coat.

To serve: Place one piece of chicken on a plate and top with a spoonful of sauce.
Add a bit of the salad right on top of the chicken, and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I used a spicy marinara sauce.
I added some roasted red peppers to the salad.
I used balsamic vinegar and the oil from the tomatoes for the vinaigrette.

 

 

 

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