Categories: Salad
Ingredients
- 24 ounce Yukon Potatoes
- 1/2 cup Panko
- 1/2 cup Parmesan Cheese
- 2 teaspoon Garlic Powder
- 24 ounce Chicken Breast
- 6 tablespoon Sour Cream
- 1 lemon
- 10 ounce Spinach
Directions
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Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.
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Meanwhile, combine ¼ cup panko (we sent more), Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
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Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.
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Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.
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Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
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Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.