Friday, June 13, 2014

Italian Chicken Strips with Tomato Basil Pasta Salad


3 chicken breasts, cut into strips (about 1 1/2 inches wide and 3-4 inches long)
2 eggs
1 tsp. garlic salt
1 1/2 tsp. dried basil
1/4 c. milk
1 c. Panko Italian seasoned bread crumbs
1/4 c. Parmesan cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, place a wire rack (oven safe) on top and spray with non stick cooking spray. Place the eggs, garlic salt and dried basil in a shallow dish and whip together with a fork. In another shallow dish, mix the Panko and Parmesan cheese. Dip each piece of chicken into the egg wash mixture. Roll into the bread crumbs. Place on the prepared rack. Repeat for the remaining chicken. Bake in the oven to 30-35 minutes. Let cool slightly.

While this is baking....

2-3 cups cooked pasta
1/4 c., plus 2 Tbs. Italian dressing (give or take on the amount, I used Paula Dean's sugar free dressing)
1 Roma tomato, seeds removed and diced
2 Tbs. chopped fresh basil
1/3 c. Belgioioso Parmesan snack cubes, cut into small square slices.

When the noodles are still warm, add the 1/4 cup of dressing. When the noodles have cooled down, add the tomato, basil and Parmesan cheese. Drizzle with 2 more tablespoons of the Italian dressing and toss everything to combine well.

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