If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh arugula, shallot, and grape tomato salad with oregano-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.
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You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and mince oregano.
Peel and slice shallot into very thin rounds.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Parmesan Crust
Thoroughly combine Parmesan, panko, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Make the Balsamic Vinaigrette
In another mixing bowl, combine ⅓ the Dijon (reserve remaining for chicken), balsamic vinegar, oregano, ¼ tsp. salt, and a pinch of pepper.
Slowly add 2 Tbsp. olive oil while stirring until thoroughly combined. Set aside.
Cook the Chicken
Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Flip chicken, and remove pan from burner. Brush chicken with remaining Dijon and top with Parmesan crust.
Place pan in hot oven and roast until crust has lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Remove from oven and rest at least 5 minutes. Be careful! Pan will be hot.
Finish the Dish
Toss spring mix, shallot (to taste), and tomatoes in bowl with balsamic vinaigrette.
Plate dish as pictured on front of card, drizzling remaining balsamic vinaigrette around chicken if desired. Bon appétit!
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