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Simple Springtime Chicken with Chef Bobby

Published  April 23, 2017 9:57am EDT
Mornings
FOX 2 Detroit

After focusing on more complex, traditional dishes for Easter Sunday, Chef Bobby Nahra, of the Lakeland Banquet and Event Centre, returned to the Fox2 Kitchen Sunday morning with a simpler dish in mind. 

Watch the video above, follow the recipe and click here for more about Chef Bobby. 

Parmesan Chicken with baby Arugula 

  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt

Directions

Pound the chicken breasts until they are 1/4 inch thick

  • Combine the flour, salt, and pepper on a dinner plate.
  • On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, rosemary, parsley, basil leaves and 1/2 cup grated Parmesan cheese.
  • Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
  • Add more butter and oil and cook the rest of the chicken breasts.
  • Toss the salad greens with lemon vinaigrette.
  • Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.