2 whole chicken breasts,
halved, skinned, boned and cut in 1-inch cubes
1 egg white, slightly beaten
4 cups bite size assorted salad greens
3/4 cup cornflake crumbs
1 cup thinly sliced cabbage
1/2 cup freshly grated Parmesan cheese
1 bay leaf, finely crumbled
1/2 medium red bell pepper, cut in thin strips
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Piri Piri Vinaigrette (recipe follows)
In shallow dish, mix together
cornflake crumbs, cheese, bay leaf, paprika, salt, garlic powder
and pepper.
In separate shallow bowl,
place egg white; add chicken, stirring to coat. Place chicken,
a few pieces at a time in cornflake mixture, dredging to coat.
On lightly oiled baking sheet, place chicken and bake in 425°
F. oven for about 12 minutes or until fork can be inserted with
ease.
On platter, arrange salad
greens, cabbage and bell pepper. Drizzle 1/4 cup Piri Piri Vinaigrette
over greens; top with chicken. Pass remaining vinaigrette.
Makes 4 servings.
Piri Piri Vinaigrette:
Over medium heat, place small frypan. Add 1/4 teaspoon crushed
red pepper and sauté about 1 minute or until lightly toasted.
Add 1 tablespoon olive oil, cook 1/2 minute and remove from heat.
Cool to room temperature. Whisk into mixture 1/2 cup tomato juice,
3 tablespoons red wine vinegar, 2 tablespoons fresh chopped cilantro,
1 tablespoon chopped onion and 1/2 teaspoon salt.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe
submitted by Joyce Lee Sproul, Bath, ME