Recipe for Spinach Jack Chicken Salad with Honey Mustard Dressing
What You Need
- 4 boneless skinless chicken breast halves
- 2 eggs
- 1 ¼ cups bread crumbs
- 1 1/3 cups shredded jack cheese
- Salt and pepper to taste
- 6 Tablespoons butter or margarine
- 3 Tablespoons olive oil
- 2 Tablespoons honey
- 2 Tablespoons white wine vinegar
- 2 Tablespoons Dijon mustard
- ¼ cup olive oil
- 3 Tablespoons chopped chives
- 4 cups shredded baby spinach leaves
Prepare a large baking pan by lining it with wax paper and then set aside until needed.
After rinsing and draining the water from the chicken breast halves you will pound them using a meat cleaver or mallet to a thickness of about ¼ inch. Sprinkle salt and pepper to taste over the chicken. Set aside until needed.
Flour a large serving plate with flour for dreading the meat, set aside until needed.
Using a small bowl you will beat the eggs lightly. Add the bread crumbs and shredded jack cheese. Mix until thoroughly blended.
Dip the chicken breast halves into the flour and coat on one side and then the other. Dip floured chicken breast halves into the egg mixture and then coats both sides of the meat with the jack cheddar and bread crumb mixture. Pat firmly to coat well.
Place the breaded chicken breast halves onto the prepared baking sheet. Cover loosely with aluminum foil and then place in the refrigerator for about 30 to 45 minutes before cooking.
Using a large skillet over a medium heat you will melt half the butter or margarine and half the olive oil. Add two pieces of meat at a time and cook until done or golden brown. Turn chicken and then cook until done or golden brown in color. Use the other halves of butter or margarine and olive oil to cook the remaining two pieces of breaded chicken breast halves.
While waiting for chicken to cook line a serving plate with paper towels and then set aside until needed. After cooking chicken all the way through remove from the heat and transfer chicken pieces onto the prepared serving plate to drain off the grease.
Using a small mixing bowl you will add the honey, Dijon mustard and the white wine vinegar. Beat with a whisk to blend well and then gradually add the remaining ¼ cup olive oil. Continue whisking and then stir in the chopped chives. Reserve ½ of the honey mustard mixture until needed.
Add the 4 cups shredded baby spinach leaves into a large serving bowl, and toss with the remaining honey mustard dressing. Distribute evenly on serving plates. Cut the cooked chicken breast halves in half and then arrange on top of the spinach leaves. Drizzle with the remaining honey mustard mixture before serving.
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