for the recipe.
This is one of my mid. week go-to recipes. It's delicious as is but I made a few changes to it to make it even healthier. The recipe calls for Panko style bread crumbs. You can buy them in the Asian section of your local grocery store. I use Almond Meal Flour on my chicken breast for a gluten free option instead of Panko. You can buy Almond Flour at Trader Joe's or any health food store. I didn't have time to go to Trader Joe's. I found it at my local grocery store.
This is what the recipe calls for.
I pound the chicken breast until it's about an half inch thick. I use dried basil instead of rosemary (the recipe calls for rosemary) because the favor was too overpowering for my kids. I like it both ways. My family likes the basil better. I also switched out the olive oil to cook the chicken breast to either coconut oil or grape seed oil. Both coconut oil and grape seed oil are healthier cooking options than olive oil. They have a higher flash point and stay stable at higher cooking temperatures. You will use less oil when cooking. You can't tell the difference in taste. I finish the recipe off with olive oil for the dressing.
This is how I serve it with tons of fresh arugula and cherry tomatoes on top of the chicken breast. The veggies are the main dish and the protein is the side dish. You can't see it, but there is a piece of yummy chicken under all those veggies. I also made a side of oven roasted peppers and red onion. I roast the peppers and onion at 350 degrees for about 20 min. with some salt and pepper and a little grape seed oil.
Quick, Yummy, and Healthy!