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  • Dr. Jill Kenney, Naturopathic Medicine, Fairfield, CT

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)

Olive Oil

1 large tomato, sliced

3/4 Pesto (vegan or regular)

2 cups of Fresh Arugula

1/4 cup shaved Parmesan (optional)

Lemon Dressing

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.)


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