Good morning friends, hope you have a great week! The recipe I am proposing today is a delicious and light second course that will win you over at the first bite! Breaded Chicken Breast with Salad and Citrus is my contribution for #Hellocitruslovely. Those of you who have been following me for a while know that in this virtual little house of mine you can find tons of sweets, a lot of first courses and very few meat dishes. Like all blogs, mine also reflects my preferences and those of my family. Having to choose only one recipe from the many wonderful proposals gifted to the challenge, this time I opted for a white meat recipe. I decided to test the Breaded Chicken Breast with Salad and Citrus, delicious recipe made by Lama F Gharaibeh from Dubai. I made some small changes to the original recipe, to suit my family’s tastes and we liked this dish very much! My version is baked instead of fried, so it is also suitable for those who are on a diet. The freshness of this dish and the beautiful colors are an early expression of spring, which I really needed at this time of the year. Let’s wait no more…here’s the recipe for the Breaded Chicken Breast with Salad and Citrus … Enjoy!
A lovely life to all and see you at my next recipe,
Breaded chicken breast with salad and citrus
Oven baked breaded chicken breasts with a tasty citrus salad and dressing
- 1 chicken breast cut into thick slices (approx. 600 gr total)
- flour to need
- 1 egg
- 100 ml milk
- breadcrumbs to need
- extra virgin olive oil to need
- For the salad:
- 2 oranges, peeled and cut into large chunks
- 200 gr mixed salad (already washed)
- a handful of toasted almonds, hazelnuts or peanuts
- For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- the juice of 1 lemon, freshly squeezed (or lime)
- 1 scant tablespoon of honey
- salt to need
- pepper to need
- slices of lemon to garnish
Beat the egg in a bowl along with the milk.
Pour some flour into a dish and pour some breadcrumbs into another dish.
Dip the slices of chicken breast first into the flour, coating them well, then in the milk and then in the breadcrumbs.
Gradually put them in a tray.
Cover a baking sheet with parchment paper and lightly grease with some oil.
Place the breaded slices on the baking paper and sprinkle with some more oil.
Bake in a preheated oven at 200 ° for about twenty minutes, taking care to flip over the chicken breasts halfway through the baking process.
Salt them about 5 minutes before you take the meat out of the oven.
Prepare the dressing. Pour the oil, vinegar, lemon juice, honey, a pinch of salt and a bit of ground pepper into a bowl and mix the ingredients with a fork or a small hand whisk.
Place the salad on a tray. Add the pieces of orange and nuts.
Drizzle the dressing on top and complete with the warm chicken breasts.
Garnish with a few slices of lemon and enjoy!
Thank you so much for participating in our citrus food challenge. All of your recipes are absolutely amazing and it was very difficult to choose only one.
Here are the links to the blogs of the rest of the team members. Take a look at their awesome contributions to #Hellocitruslovely! See you soon 😉