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Avocado Chicken Milanese

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Yield 4 portions

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  • 1/3 cup plus 1 tablespoon canola oil, divided
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts, pounded thin
  • 3/4 cup dry Italian-style breadcrumbs
  • 2 cups loosely packed arugula
  • 1 ripe tomato, cut into 16 wedges
  • 1/4 cup thinly sliced red onion
  • 1 fully-ripened Mexican Hass avocado, halved, pitted, peeled and sliced

    1. Whisk 1/3 cup canola oil with vinegar, mustard, sugar, salt and pepper.
    2. Place chicken in sealable food storage bag; add 1/4 cup vinaigrette, turning chicken to coat.
    3. Refrigerate 30 minutes to several hours. Reserve remaining vinaigrette. To cook chicken, remove from vinaigrette (discarding vinaigrette used to marinate chicken) and coat with crumbs.
    4. In large skillet over medium heat, heat remaining 1 tablespoon canola oil. Add chicken; cook until golden and cooked through, turning once, about 10 minutes adding additional oil if necessary.
    5. Toss arugula, tomato and onion with reserved vinaigrette; add avocado and gently toss. To serve, top each hot chicken breast with salad.

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