Ingredients: 2 Chicken Breasts
2 tbsp Mayonnaise
1/2 cup Panko Bread Crumbs
1 Gala Apple
1/2 cup Marinara Sauce
1/4 cup Mozzarella Cheese, shredded
1 tbsp White Wine Vinegar
56g Spring Mix
1 1/2 tsp Dijon Mustard
113g Cherry Tomatoes
1tsp Sugar
Oil
Salt and Pepper
Directions:
START SALAD
Core, then cut apples into 1/2-inches pieces. Whisk together mustard, vinegar, 1tsp sugar and 2 tbsp oil in a large bowl. Season with salt. Add the apples and toss together. Set aside.
PREP CHICKEN
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Pour panko into a shallow dish. COat chicken all over with mayo. Working with one chicken breast at a time, press each breast into panko to coat completely.
PAN FRY CHICKEN
Heat a large non-stick pan over medium-high heat. When hot, add 2tbsp oil, then chicken. Pan-fry on one side until golden-brown, 4-5min. Flip each breast and add another 1 tbsp oil. Pan-fry until golden-brown, 4-5min. (Note: Do not overcrowd the pan, cook in batches.) Transfer to a baking sheet.
BROIL CHICKEN
Spoon marinara sauce over chicken, then sprinkle with cheese. Broil in the middle of the oven, until cheese is golden and chicken is cooked through, 5-6 min.
TOSS SALAD
While the chicken broils, halve the tomatoes. Add spring to the bowl of tomatoes and apples and toss together.
FINISH AND SERVE
Thinly slice chicken parmigiana. Divide between plates.
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