Ingredients (Serves 4)

1 large carrot

1 red onion, sliced very thin

2 Tbsp fresh chopped thyme

2 Tbsp fresh chopped oregano

2 Tbsp fresh chopped parsley

2 Tbsp red wine vinegar

1/2 cup quality olive oil

1/2 cup all purpose flour

3 cup polenta

20 oz bag of baby arugula

1/2 cup canola oil

2 lbs chicken breasts

4 eggs

4 pieces of pita bread, cut into small cubes

2 Tbsp garlic salt

2 oz grated parmesan cheese

Salt and pepper to taste


Start off by cutting the vegetables for the salad, the carrots and onion, into thin slices and set them in the fridge until you are ready to assemble your salad. Then, toss the pita chips in a bit of oil and the garlic salt and toast them in an oven set to 400 degrees for 12 minutes. Next, trim and split each chicken breast and set up an area to bread them.

Set up the flour on one plate and the polenta on another. Crack the eggs into a bowl and whisk together. Dredge each piece of chicken in flour then into the egg bath, and finish with a nice coating of the polenta. Then, set the chicken aside. To cook the chicken, use a large sauté pan and a sheet pan lined with foil. Heat the sauté pan, then add the canola oil to fry the chicken in.

When the oil has reached a nice medium high heat, begin to fry the chicken for two minutes on each side, then place each browned piece of chicken on the sheet pan to finish cooking in the oven.

While the chicken cooks, assemble the salad in a small mixing bowl—add the chopped herbs, red wine vinegar, olive oil, and salt and pepper to taste. Whisk vigorously. Assemble the sliced vegetables, croutons, and arugula, and drizzle in the dressing.

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