Provencal Chicken- And- Vegetable Main Dish Salad

Provencal Chicken- And- Vegetable Main Dish Salad
Provencal Chicken- And- Vegetable Main Dish Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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, slicedadd to shopping list

  • 1

    bunch scallions, white and light green parts, sliced (1/3 cup)

  • 3/4

    cup French vinaigrette salad dressing

Directions

1.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. 2.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 3.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. 4.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. 5.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. 6.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 7.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 8.to cool. 9.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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