Crispy Chicken with Blue Cheese and Spinach
Adapted from the American Cheese Society Newsletter
|3/4 cup Panko bread crumbs|
|1/4 cup Piave Vecchio cheese, finely shredded|
|2 tsp kosher salt, divided|
|1/2 tsp freshly ground pepper, divided|
|1 egg, beaten|
|2 whole DLM Bonless, Skinless Chicken breasts, halved lengthwise, pounded to 1/2-inch thickness|
|3/8 cup Vera Jane's Extra-Virgin Olive Oil, divided|
|1 Tbsp unsalted butter|
|4 oz Maytag Blue Cheese, crumbled and divided|
|(1) 5-oz bag baby spinach leaves|
|1/2 cup walnuts, chopped and toasted (optional)|
|1/4 cup Aunt Angie's Balsamic Vinegar of Modena|
Preheat oven to 400°F.
To make the chicken: Mix together the bread crumbs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Place mixture in a pie plate. Put beaten egg in a shallow bowl. Dip the chicken breasts in the egg, then coat with crumb/cheese mixture. Line a baking sheet with paper towels. In a large sauté pan, heat 2 tablespoons of olive oil and butter together over medium-high heat until the butter begins to bubble. Sauté chicken in a single layer (working in two batches, if necessary) until the underside is crispy and brown, about 5 minutes. Turn and cook 4 to 5 minutes more or until the other side is also crispy and brown and the chicken is cooked through. Place chicken on the paper towel-lined baking sheet to drain. Remove the paper towels from under the chicken and discard. Top chicken with 2 ounces of blue cheese, and bake in oven for 5 minutes or until the cheese has melted. Transfer chicken to a carving surface and let it cool slightly while you make the salad.
To make the salad: Place spinach, remaining blue cheese, and walnuts (if desired) in a large bowl. Whisk together 1/4 cup olive oil, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon of pepper. Add dressing to spinach and toss well.
To assemble: Divide spinach among four plates. Slice chicken breasts into 1/2-inch thick strips. Fan the strips on top of the spinach and serve immediately.
Makes 4 servings