1pair Chicken breast1 pound / 500g (sliced into stripes)
1handful Fresh spinach leaf60g
1handful Corn SaladValerianella or Lamb's lettuce (25g)
¼cup/ 50ml Olive oil
2oz/ 25g Parmesangrated
1Slice60g Bread (cut into squares)
¼cup/ 60ml Olive oil
Cut the chicken breast into long 1/2 inch / 1.25cm wide slices. Roughly as wide as a pinkie.
In a bowl mix together the chicken breast stripes, mustard, parsley, salt, lemon juice, oregano and black pepper.
Fry one side of the chicken breasts in a frying pan until golden brown at the bottom and starting to see the meat turning white at the edges on the top, then flip them to the other side.
If this is the first time ever frying chicken breast then try them on medium-high heat and go from there. Frying on too low temperature the meat will dry out before it reaches the golden brown color. If the heat too high then we run the risk of burning the outside while not having the inside cooked enough. Always check if the inside is cooked properly by making a small cut at the thickest part to peep inside. If there is no blood or pinkish parts then it should be good to go. We can also try to put a lid on the meat which will help to cook it properly and it will keep the meat moist as well. Unfortunately, this little lid trick -although saves our dish- takes the edge of the flavor away so use it sparingly and master the temperature selector.
While waiting for the chicken to tan we are free to prepare the salad. With a sharp knife cut thin slices of tomato.
Place three slices next to each other in the middle of each plate.
Chop up salads.
Some like it thick others fine and the original recipe calls for whole leaves. Pick a size and after cutting and mixing them together put a handful of it onto the top of the three slices of tomato that have been just placed on the plate. Try to maintain some height. Salad doesn't look good flat on a plate. Build it up as high as possible. Some like the dressing mixed together with the salad others like to put their own dressing on.
Chop garlic and add a pinch of salt then use a fork to mash it into a paste.
Whisk in egg yolks, lemon juice, and mustard.
Adding drop by drop to start, gradually whisk in olive oil, whisk until dressing is thick and glossy.
Stir in Parmesan, as well. Season with salt, pepper, and more lemon juice if desired.
Pour it over gently on top of the salad using a spoon.
Cut the bread into fancy little 1/4" / 0.5cm squares
Put olive oil into a preferably small frying pan and heat it up to medium.
Add the bread squares into the oil and stir them carefully until golden brown. Place them on a kitchen towel or some dried bread to cool.
Around this time we should have the chicken ready to place it on the salad. Try to maintain the height of the salad as much as possible.
Sprinkle grated Parmesan on top of the salad and chicken.
Sprinkle croutons on top of the cheese.
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