4 chicken breasts
1 cup shredded Parmesan cheese
1 cup Italian bread crumbs
1 head green leaf lettuce, chopped
1 cucumber sliced
½ red onion sliced
½ cup peas
1 carrot, grated
1 cup croutons
Newman’s Own® Lite Honey Mustard Salad Dressing
Place the chicken in a gallon sized freezer bag. Pound it with a meat mallet to tenderize.
Cut the chicken into strips. Roll the strips in the cheese, and then roll in the bread crumbs.
Place the breaded chicken in a 9 x 13 baking pan sprayed with cooking spray.
Cover with foil and bake for 25-30 minutes at 375 degrees. Remove foil and bake for another 10 minutes.
While the chicken is cooking, toss the vegetables together in a bowl. For each individual serving, place 2 cups of the salad on a plate. Layer 3-4 strips of chicken on top of the salad greens. Top with dressing and croutons and serve!
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