Recipe: Panko-Parmesan Chicken over Mixed Greens with Warm Mushroom Vinaigrette

PANKO-PARMESAN CHICKEN OVER MIXED GREENS WITH WARM MUSHROOM VINAIGRETTE

FOR THE CHICKEN:
1 1/2 pounds boneless, skinless chicken breast halves
14 cup plain yogurt
1 tbsp Dijon mustard
1 tbsp dried basil leaves
1 cup Panko bread crumbs
1/3 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground black pepper
3 tbsp olive oil
FOR SERVING:
1 (5 ounce) package mixed greens
Mushroom Vinaigrette (recipe follows)

Preheat oven to 350 degrees F.

In medium bowl, combine yogurt, Dijon mustard and basil. In another medium bowl, combine Panko, Parmesan cheese, salt and pepper.

Place chicken breast halves first in yogurt mixture, turning to coat, and then into Panko mixture. Turn breasts again, pressing Panko onto chicken.

In large skillet over medium-high heat, warm oil. Add chicken to pan and cook to brown coating, about 3 minutes per side, turning once. Transfer chicken to a baking pan and place in hot oven. Cook 15-20 minutes until done. Remove chicken from oven and slice each breast.

TO SERVE:
Divide greens between four plates, or pile onto one serving platter. Add chicken slices. Top with Mushroom Vinaigrette.

MUSHROOM VINAIGRETTE

1/4 cup olive oil
2 shallots, chopped
10 ounces button mushrooms, sliced (about 2 cups)
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
2 tsp dried thyme
1/3 cup red wine vinegar
2 tbsp plain yogurt
1 tsp sugar

Add olive oil to a skillet; warm over medium heat. Add shallots and saute 1 minute. Add mushrooms, reduce heat to medium-low, and cook 7 minutes, stirring occasionally. Add garlic, salt, pepper and thyme; cook one minute more.

Raise heat to high, add vinegar and bring to a boil, stirring. Reduce heat and gently simmer for 1-2 minutes. Remove pan from heat and stir in yogurt and sugar.

Makes 4 servings
Source: National Chicken Board