Chicken and Roquefort Sandwiches​

Chicken and Roquefort Sandwiches​

Preparation Time
15/mins
Cooking Time
10/mins
Serving
4

PREPARATION

STEP 1

INGREDIENTS


Parmesan-Crusted Chicken With Kale And Chard Greens

Parmesan-Crusted Chicken With Kale And Chard Greens

Preparation Time
20/mins
Cooking Time
15/mins
Serving
4

PREPARATION

STEP 1

Marinate the 8 thin chicken breast cutlets in a large bowl with all of the ingredients beginning with the garlic through the black pepper; set aside for about 20 minutes while you prep the remainder of the meal.

STEP 2

Prepare the Tangy Mustard Vinaigrette (recipe below), and set aside.

STEP 3

In a medium bowl, add the chopped kale and chard greens, about half of the sprouted Kamut (or regular sprouts), and all of the quartered cherry tomatoes; set the salad aside in the fridge to keep cold until ready to serve with the Parmesan Seared Chicken Breasts.

STEP 4

To sear the chicken breasts, add the grated Parmesan cheese and the Panko breadcrumbs to a clean plate and toss together, and lightly dredge each cutlet in the mixture; once all cutlets are lightly dredged, place large, non-stick pan over medium-high heat, and add a few drizzles of canola oil to coat the bottom of the pan; one the oil is hot, work in batches searing the chicken, allowing the cutlets to become golden-brown on each side, roughly 3 minutes per side; keep the chicken warm until you’re ready to serve it.

STEP 5

Toss the kale and chard greens/salad with the vinaigrette.

STEP 6

To plate, slice each of the Parmesan Seared Chicken cutlets on the bias, and add two of the sliced cutlets to each plate; top with a generous handful of the greens/salad; finish with a sprinkle of the remaining Kamut (or sprouts) on top of each, as well as a sprinkle of the chopped toasted hazelnuts.

STEP 7

: Tangy Mustard VinaigrettePreparation

STEP 8

In a small bowl, whisk together all of the ingredients from the garlic through the lemon juice to combine; slowly begin drizzling in the olive oil, whisking, until well combined and emulsified; set aside until ready to dress to greens.

INGREDIENTS

  • 4 skinless, boneless chicken breasts, butterflied to make 8 thinner cutlets
  • 2 cloves garlic, pressed through garlic press
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • ½ cup Panko breadcrumbs
  • • Canola oil for searing
  • 2 cups kale (center rib/stalk removed), very finely chopped
  • 2 cups rainbow chard (center rib/stalk removed), very finely chopped
  • ½ cup sprouted Kamut*, or regular sprouts
  • ¼ cup cherry tomatoes, quartered
  • ¼ cup toasted hazelnuts, chopped
  • :Tangy Mustard Vinaigrette ingredients
  • 1 clove garlic, pressed through garlic press
  • ½ teaspoon, heaping, sugar
  • ½ teaspoon yellow mustard
  • ¼ teaspoon, heaping, sea salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil