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CHICKEN - BAKE - Provencal Chicken And Vegetable Salad
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| Provencal Chicken- And- Vegetable Main Dish Salad 5 Reviews 4.5 RATE THIS RECIPE WRITE A REVIEW FROM: HOMEMADE IN HALF THE TIME The French call this type of salad "composed" to differentiate it from a tossed salad. The appeal of the dish is obvious. From already-cooked ingredients and staple condiments, you can create a colorful masterpiece. Photo: Mitch Mandel INGREDIENTS Serves: Prep: 6min Cook: 6min Total: 12min Breaded Dijon Chicken Breasts | |
| olive oil | |
| 3 cups | dried bread crumbs |
| 2 teaspoons | herbes de Province |
| 2 teaspoons | paprika |
| 4 1/2 pounds | boneless, skinless chicken breast halves |
| 1/2 cup | dijon mustard |
| Provencal Chicken-And-Vegetable Main Dish Salad | |
| 1/2 bag (8 ounces) | pretrimmed green beans, (2 cups) |
| 1 bag (5 ounces) | spring salad mix |
| 4 Breaded Dijon Chicken Breasts (above), thinly sliced | |
| 1/2 cup | drained presliced roasted red bell peppers |
| 3 pre-hard-cooked eggs, sliced | |
| 1 bunch | scallions, white and light green parts, sliced (1/3 cup) |
| 3/4 cup | French vinaigrette salad dressing |
DIRECTIONS
Breaded Dijon Chicken Breasts directions: Combine the first 6 ingredients as follows: Arrange two shelves in the center of the oven. Preheat the oven to 400°F. Drizzle oil generously onto two 17" x 11" baking pans or other large shallow baking pans.
On a large sheet of waxed paper, combine the bread crumbs, herbes, and paprika. On another large sheet of waxed paper, lay the chicken in a single layer. Coat both sides evenly with the
mustard. One at a time, dip both sides of the chicken into the bread crumb mixture. Shake off any excess. Place in a single layer on the prepared pans. Drizzle with oil.
Bake for 15 minutes. Rotate the pans. Bake for about 10 minutes longer, or until a thermometer inserted into the thickest portion registers 160°F and the juices run clear.
Set aside 4 chicken breast halves to use in the Provencal Chicken-And-Vegetable Main Dish Salad recipe below. Reserve the remaining Breaded Dijon Chicken Breasts and let stand to cool completely. Place in a zipper-lock bag and refrigerate for up to 3 days for use later at a later time or in another recipe.
Provencal Chicken-And-Vegetable Main Dish Salad directions: Place the beans in an 8" x 8" microwaveable baking dish. Add enough water to come 1/4" up the sides of the dish. Cover with
plastic wrap, leaving a small corner vent. Microwave on high power for 6 minutes, or until the beans are crisp-cooked. Drain and rinse with cold water to stop the cooking. Pat dry. Let stand
to cool.
Meanwhile, arrange the spring mix on a large serving platter. Top with the chicken, peppers, eggs, scallions, and the reserved beans. Drizzle the dressing over the salad.
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