Ingredients:
Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)
- Preheat oven to 425
- Whisk together eggs and 3T water in a bowl. Place breadcrumbs in separate bowl.
- Dip Chicken in egg mixture and dredge in breadcrumbs, pressing firmly to adhere
- Place on aluminum foil-lined baking sheet
- Bake 15 minutes or until chicken is brown and done
Dressing
- 1/2 cup Serrano Honey balsamic
- 2 T honey
- 1 T Dijon mustard
- 1/2 t kosher salt
- 1/4 t. freshly ground black pepper
- 1/2 cup EVOO (extra virgin olive oil)
Combine all ingredients in a jar with lid and shake.
Modified recipe from Southern Living Magazine (September 2015 issue)