I used to find that whenever I cooked boneless skinless breasts they always turned out dry. Playing around with a few ideas, I discovered when I marinated the chicken in a creamy Caesar dressing then breaded and baked them, they turned out perfect. Crunchy on the outside, moist and delicious on the inside.
A lot of us love a good chicken Caesar salad so why not. Caesar dressing has all the ingredients you need for a great marinade. This is my Chicken Milanese With Roasted Campari Tomatoes.
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: 3 rimmed baking sheet pans 2 with racks, 2 large mixing bowls
6 boneless-skinless chicken breasts
2 (9-ounce) bottles of Creamy Caesar Dressing With Roasted Garlic
2 tablespoons of fresh chives, finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of Panko breadcrumbs
1/4 cup of Italian flat-leaf parsley, finely chopped
Fresh lemon juice
2 pounds of Campari tomatoes on the vine
1/4 cup of good olive oil
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 package of baby arugula
Lemon Vinaigrette, link to my recipe below
In a large mixing bowl add the Caesar dressing and chopped chives, Kosher salt and fresh ground black pepper, whisk to combine. Add the boneless-skinless chicken breast to the marinade and refrigerate for 1 hour.
In a large mixing bowl add the Panko breadcrumbs and fresh chopped Italian parsley, mix to combine. Line two rimmed baking sheet pans with foil, place the racks inside the sheet pans. Dredge the marinated chicken breasts, one at a time, into the Panko and parsley mixture coating both sides, then place them onto the sheet pan. Repeat this process until all the chicken breasts are breaded. Transfer to the refrigerator and allow to set up for 1 hour.
Preheat oven to 350-degrees F.
Bake the chicken for 40 minutes or until the internal temperature reaches 165- degrees F. Remove from the oven and cover both sheet pans with foil.
Adjust oven temperature to 375-degrees F.
Place the Campari tomatoes on a baking sheet pan. Add the olive oil, Kosher salt, and fresh ground black pepper, toss to coat the tomatoes. Place the tomatoes into the oven and cook for 20 minutes just until their skins start to burst. Transfer the tomatoes to a large serving platter.
Serve Family Style: Arrange the Chicken Milanese With Roasted Campari Tomatoes onto a large platter along with fresh baby arugula tossed with a few spoonfuls of my Lemon Vinaigrette. Fisnish with a squeeze of fresh lemon juice over the chicken.
There you have it, My Chicken Milanese With Roasted Campari Tomatoes.