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2 pounds (1 kilogram) butterflied chicken breast
2 eggs
water
2 cups Gefen Bread Crumbs
1 cup flour
1 and 1/2 tablespoons chopped parsley
salt, to taste
pepper to taste
oil, for frying
1 shallot, diced
4 tablespoons cider vinegar
2 tablespoons grape seed oil
1/2 cup orange juice
1/4 cup Heaven & Earth Lemon Juice
2 tablespoons lime juice
2 teaspoons finely minced ginger or 2 cubes Dorot Gardens Frozen Ginger
1 clove garlic, finely minced or 1 cube Gefen Frozen Garlic
Gefen Honey, to taste
spinach, for garnish
mixed greens, for garnish
baby tomatoes, for garnish
Whisk eggs with water in a bowl. Place flour in another bowl and mix the bread crumbs, parsley, salt, and pepper in a third bowl. Dredge the chicken breast in flour, then dip into egg, and finally in the bread crumb mixture. Heat oil in a frying pan and panfry the chicken breast until golden brown.
Mix all vinaigrette ingredients together.
To serve, place spinach on plates to offset the chicken. Add the chicken. Toss mixed greens with baby tomatoes and half the citrus vinaigrette and place on top of chicken. Drizzle remaining citrus vinaigrette on the chicken and around the plate.
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