Warm Chicken Parmesan Salad
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tsp
Salt1 tsp
Red Pepper Flake1.5 cups
Marinara Sauce (store-bought)3 cup
Shredded Mozzarella1 cup
Basil Leaves (small)1 cup
Shaved Parmesan1 tsp
Champagne VinegarDirections:
1
Heat the olive oil in a large skillet over medium-high heat
2
Sprinkle the cutlets on both sides with the salt and pepper flakes
3
Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes
4
Flip, and cook for an additional minute
5
Add the marinara sauce and turn the cutlets to coat in the sauce
6
Top with the mozzarella, reduce the heat to medium, and cover the pan
7
Cook for an additional 5 minutes to melt the cheese
8
Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl
9
Toss well to coat
10
To serve: Place one piece of chicken on a plate and top with a spoonful of sauce
11
Add a bit of the salad right on top of the chicken, and serve