These crispy baked chicken breasts can be cut in long rectangular shapes like kid’s favorite chicken fingers!
- 4 Chicken Breasts; boneless/skinless/flattened with a mallet
- Place chicken in Ziploc bag
- Add 2 TBS. Basic Vinaigrette and 1 TBS. Balsamic Vinegar
- Marinate overnight - Remove chicken breasts and place in baking dish, brush tops (painting!) with Dijon mustard. Top each with 2-3 TBS. bread crumb mixture and sprinkle over olive oil.
- Cook in 350-degree oven bake chicken until it reaches 140° internal temperature
Coconut Green Goddess Dressing
In Magic Bullet or blender:
Combine
- 6 oz. Basic Vinaigrette
- 1 Avocado peeled & pitted
- 4 oz. full fat coconut milk
May be made in advance
For Super Man Salad
Toss in big salad bowl:
1 box super greens with coconut green goddess dressing.
Marble Potatoes
While Chicken is roasting – place marble potatoes (a fun shape kids love) on a sheet pan. Bake until tender; about 25 minutes. Toss hot potatoes with pesto.
Magic Pesto:
In Magic Bullet:
- Combine 6 oz. basic vinaigrette
- 2 oz. grated parmesan
- Fill with basil; puree to combine
Bread Crumb Mixture
In mixing bowl with wooden spoon have Jr. Chef stir together 1 cup of bread crumbs with 3-4 TBS. Basic Vinaigrette.
Basic Life Saving Vinaigrette
- 3 cups – Olive Oil
- 1 cup – Red Wine Vinaigrette
- 1 TBS. – XXX Pepper
- 1 TBS. – Sea Salt (iodized)
- 3 Cloves – Garlic, smashed
- 1 TBS. – Dijon Mustard
- 1 TBS. -- Honey