Easy dinner that will impress just about anyone!😄Remember you eat with your eyes first, so always have fun plating.
Ingredients:
2 Chicken breasts
2 Idaho Potatoes
2oz Mixed Greens
1 sprig Rosemary
1/4C Panko
1/2T Balsamic Vinegar
1T Dijon Mustard
3T Olive Oil
Instuctions
1. Preheat oven to 425 degrees. Cut potatoes into 1/2-inch cubes(peeling is optional).Strip the rosemary leaves off the sprig and finely chop.
2. Toss potatoes with half the rosemary, 1T olive oil, and pinch of salt and pepper. Lay on a baking sheet and roast for about 20min, until golden brown.
3. Place a sheet of platic wrap on top of chicken, then use a mallet(or bottom of a small pot, pound the chicken till it's half it's original thickness. Season both sides with salt and pepper.
4. In a bowl combine panko, remaining rosemary, and 1T olive oil. Season with salt and pepper.
5. Place chicken breasts on a separate baking sheet. Coat top of chicken breasts with dijon mustard, then top with panko mix and press to adhere. Bake for 10-14 minutes, until fully cooked and is golden and crispy.
6. Toss mixed greens with 1T olive oil, 1/2 T balsamic vinegar, and a pinch of salt and pepper in a medium bowl.
7.Serve the chicken with roasted potatoes and salad on the side.