Chicken Parm from the Farm
This is a delicious new recipe from Helene Henderson's cookbook called Sunrise to Sunset. I omitted the cheese and it was still tasty!!!
4 chicken breast cutlets
1 cup lemon dressing
1/2 cup kalamata olives, chopped
4 slices of pancetta or garnish (optional)
1 large tomato, sliced
3/4 Pesto (vegan or regular)
2 cups of Fresh Arugula
1/4 cup shaved Parmesan (optional)
1/2 cup of lemon or any citrus fruit
1/4 cup of olive oil
add salt to taste.
chopped herbs such as parsley or parsley (optional)
Season the chicken with salt and pepper, toss with 1/4 cup of lemon dressing and let it sit in the fridge for 1-2 hours. Preheat oven to 375F
On a grill or in a saute pan, cook the chicken over medium heat for 5 min per side, until cooked through. Top each chicken with 1 slice of tomato and 1 tablespoon of pesto. (Add mozzarella if you are eating cheese) Place in the oven for 5 min. Toss the arugula with the lemon dressing. To serve, place one piece of chicken on a plate and top it with arugula and olives. (Optional: finish with pancetta and parmesan.)