Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette
(Yield: 2 servings)
12 oz. chicken breast, butterflied, pounded thin
1–1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed
5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted
1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil
1. Season the pounded chicken breast with salt, pepper and smoked paprika.
2. Heat a large saute pan over medium-high heat and spray with cooking spray. Saute the chicken breast on each side for 3-4 minutes, until cooked through. Reserve.
3. In a large bowl, mix greens, cherries, pine nuts and half of the manchego cheese.
4. In a small bowl, whisk together the orange juice concentrate, sherry vinegar and oil.
To plate: Lay the chicken cutlet on the bottom of the plate and top with the salad. Finish by topping with the remaining cheese.