Jul 2, 2012 7:33 PM
TUCSON - Today on Let's Make a Meal, the Practical Chef, Craig Nassar, stopped by to make:
Grilled Chicken Salad w/ Parmesan Breadcrumbs
1 each Plum tomato, halved
4 each Sun-dried tomatoes packed in oil, plus 2 Tbsp. of oil from jar
2 Tbsp. Red wine vinegar
1 clove Garlic
1/2 tsp. Dried oregano
1 bunch Fresh basil, torn
1/3 cup Grated parmesan
Kosher salt and freshly ground pepper
2 each Skinless, boneless chicken breasts (about 1 pound)
3 Tbsp. Extra-virgin olive oil
1 cup Breadcrumbs
2 Tbsp. Chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces Bocconcini (small mozzarella balls), quartered
Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
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