Parmesan Crusted Chicken On Bed Of Fancy Greens Food

PARMESAN-CRUSTED CHICKEN ON BED OF FANCY GREENS

Steps:

• Preheat oven to 475°.
• Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
• While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
• Place equal portions of salad on each plate and top with the chicken. Serve Immediately.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

EASY PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.