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Crispy oven baked Mediterranean chicken breasts (8/14/17)

Posted at 10:07 AM, Aug 14, 2017
and last updated 2017-08-14 12:22:05-04

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:

  • 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