Posted: Jul 2, 2012 4:33 PM
Updated: Jul 2, 2012 5:36 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.
For more from Craig, check him out at:
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