Parmesan Crumbed Chicken & Tomato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups finely shredded parmesan cheese
• 1 cup fresh breadcrumb
• all-purpose flour, for dusting
• 1 egg, lightly beaten
• 4 chicken breast fillets (about 150g each)
• 150 g rindless bacon
• 150 g mixed salad greens, washed and dried
• 4 medium ripe tomatoes, cut into chunks
• 1/4 cup torn basil leaves
• 4 green onions, finely sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh orange juice
• 2 teaspoons sun-dried tomato paste
• salt & fresh ground pepper

Recipe

• 1 preheat oven to 180c.
• 2 combine parmesan and breadcrumbs in a medium bowl.
• 3 place flour and egg in sperate medium bowls.
• 4 toss 1 chicken fillet in the flour to coat and shake off any excess.
• 5 dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
• 6 repeat the process with the remaining chicken.
• 7 place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
• 8 place the bacon in a single layer on another tray, and add to the oven.
• 9 cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
• 10 thinly slice the bacon.
• 11 meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
• 12 place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
• 13 divide among serving plates.
• 14 cut the chicken across the grain into thick slices and divide among the salads.
• 15 sprinkle with the bacon and drizzle with the dressing.