Posted one year ago: Roasted Red Potatoes
I doubled this recipe
1/2 cup Italian seasoned bread crumbs (or whole wheat)
2 boneless skinless chicken breasts, sliced in half horizontally and pounded into thin cutlets
3/4 cup extra light olive oil
For the topping:
1 whole roasted red pepper, roughly chopped
1/3 cup pitted kalamata olives, halved long ways
2 cups packed arugula leaves
A couple of slices of red onion
2 Tbsp. pine nuts
8 – 10 shavings of Pecorino Romano cheese
Preheat the oven to 150-degrees.
Whisk the olive oil, balsamic vinegar, salt and pepper in a small bowl. Toss the dressing with the arugula mixture. Remove the chicken from the oven and top each cutlet with a healthy plop of the dressed greens. Finish each with a few shavings of cheese.
A few notes:
■To transform this meal into a dinner sized salad: Double every ingredient in the topping and dressing, plus add 2 –3 more cups of arugula depending on how big you like your salad. Slice the chicken cutlets into 1″ strips and toss with the greens and dressing before plating.
Normy and Russ liked dinner