Warm Chicken Parmesan Salad




  • 2 tablespoons extra-virgin olive oil
  • 6 chicken cutlets, about 3 ounces each
  •  3/4 teaspoon salt
  •  1/4 teaspoon red pepper flakes
  •  1 1/2 cups store-bought marinara sauce
  •  3/4 cup shredded mozzarella


  • 3 cups baby arugula
  •  1 cup small basil leaves
  •  1/2 cup shaved Parmesan
  •  1/4 cup chopped oil-packed sun-dried tomatoes
  •  1 tablespoon extra-virgin olive oil
  •  1 teaspoon Champagne vinegar
  •  1/4 teaspoon salt


  • Heat the olive oil in a large skillet over medium-high heat.
  • Sprinkle the cutlets on both sides with the salt and pepper flakes.
  • Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes.
  • Flip, and cook for an additional minute.
  • Add the marinara sauce and turn the cutlets to coat in the sauce.
  • Top with the mozzarella, reduce the heat to medium, and cover the pan.
  • Cook for an additional 5 minutes to melt the cheese.

Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.

To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.


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