Parmesan Crusted Chicken Caprese Salad

• Meat

  • 1 lb Chicken breast cutlets, thin

• Produce

  • 2 5-ounce bags Arugula
  • 2 tsp Basil, dried
  • 1/2 cup Basil, packed fresh leaves
  • 1/2 tsp Garlic powder
  • 1 small head Radicchio

• Condiments

  • 1 1/3 tbsp Balsamic vinegar

• Baking & Spices

  • 3 tbsp Almond meal
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 2/3 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Low moisture mozzarella, part skim
  • 2 tbsp Parmesan cheese, grated

• Other

  • 1 28-ounce can Tuttorosso whole peeled plum tomatoes

Found on andiemitchell.com

Ingredients

• 1 28-ounce can Tuttorosso Whole Peeled Plum Tomatoes
• 3 tablespoons almond meal (also known as almond flour)
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• ½ teaspoon garlic powder
• 2 tablespoons plus 2 teaspoons extra virgin olive oil
• 1 pound thin sliced chicken breast cutlets
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 ounces part skim low moisture mozzarella, diced into ¼-inch pieces
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 small head radicchio, chopped
• 2 5-ounce bags arugula
• ½ cup packed fresh basil leaves, roughly chopped

Directions

• Drain the tomatoes and place in a colander; rinse well. Pat dry with paper towels. Chop the tomatoes into ½-inch pieces and lay them out on a plate lined with a few sheets of towels to allow any juices to drain while you prepare the rest of the salad.
• In a shallow bowl or plate, use a fork to combine the almond meal, Parmesan, basil, and garlic powder.
• Season the chicken breast cutlets with salt and pepper on both sides. Dredge them in the almond meal mixture, pressing and flipping to coat both sides.
• In a large nonstick skillet, heat 1 teaspoon olive oil over medium high heat. Add half of the chicken breast cutlets and cook until golden brown on both sides, 3 minutes per side. Transfer the cutlets to a cutting board. Add 1 teaspoon of olive oil; swirl to coat the skillet; repeat the cooking process with the remaining half of the chicken cutlets. Transfer the chicken to the cutting board and let cool slightly before chopping.
• In a large bowl, whisk the remaining 2 tablespoons olive oil and the balsamic vinegar with a pinch of salt and pepper. Add the arugula, radicchio, basil, and toss gently to coat in the dressing. Add the tomatoes (be sure theyre dry) and toss once more. Divide the salad among 4 plates and top each evenly with ¼ of the mozzarella and chicken. Serve.