Crispy parmesan coated chicken bites are paired with fresh tomatoes and mozzerella for a fresh take on Chicken parmesan.
For the balsamic vinaigrette mix
1teaspoonground black pepper
1/2teaspooncrushed red pepper
1Tablespoon+ 1 teaspoon salt
1teaspoondried minced green pepper
For the salad
1large chicken breast cut into bite size pieces
1 1/2cupsfresh bread crumbs
1small head of loose leaf lettuce, chopped or torn into small pieces
1/2cuphalved cherry tomatoes
1/2cuphalved black olives
1/2cupbaby mozzerella pearls
To Prepare Balsamic Vinaigrette:
Mix together all the seasonings and place in an air tight container.
When you are ready to make a batch of salad dressing combine 2 Tablespoons of the seasoning mix with 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 Tablespoon of Mayonnaise and 1 Tablespoon of sour cream.
Whisk together until thoroughly blended. Refrigerate for up to a week.
To prepare the salad:
Preheat the oven to 350 degrees and spray a baking sheet with non-stick spray.
Put the bread crumbs, parmesan cheese, salt, and garlic powder in a resealable plastic bag. Shake well to mix. In a shallow bowl mix together the milk and egg. Place the chicken pieces in the egg mixture, making sure to coat all the sides. Using a slotted spoon and working with batches of 6-7, remove the chicken pieces from the egg mixture and place in bread crumbs shaking well to coat. Place the coated chicken pieces on the baking sheet and continue until all the pieces are breaded. Bake in a preheated oven for 7-8 minutes until cooked through. Then turn the oven to broil and broil an additional 1-2 minutes to brown and crisp them up.
Assemble your salads, saving the chicken pieces to go on last so they will not wilt your lettuce.