Mediterranean Chicken Bake with Caesar Salad
Prep Time
Serves
Cooking Mode
½ cups breadcrumbs
1 tbsp all-purpose flour
½ tsp each salt, pepper and paprika
2 egg whites
8 chicken drumsticks
2 tbsp vegetable oil
1 tub Compliments Roasted Garlic Bruschetta Topping
¼ cup Compliments Goat’s Milk Cheese Crumbles
1 green onion, thinly sliced
½ pkg Compliments Simply Romaine Lettuce
¼ cup Compliments Balance Caesar Dressing
½ cups breadcrumbs
1 tbsp all-purpose flour
½ tsp each salt, pepper and paprika
2 egg whites
8 chicken drumsticks
2 tbsp vegetable oil
1 tub Compliments Roasted Garlic Bruschetta Topping
¼ cup Compliments Goat’s Milk Cheese Crumbles
1 green onion, thinly sliced
½ pkg Compliments Simply Romaine Lettuce
¼ cup Compliments Balance Caesar Dressing
Directions
1Preheat oven to 375°F (190°C). Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag. Place egg whites in a bowl and whisk in 2 tbsp (30 mL) water. Coat each drumstick with egg mixture then shake in crumb mixture until evenly coated. (Discard used crumbs.)
2Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until evenly browned, 5 to 8 min. Spread bruschetta topping evenly in an 11 x 7–inch (2 L) baking dish. Transfer browned chicken to dish. Bake until juices run clear when chicken is pierced, about 20 min. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 min.
3Meanwhile, toss Romaine with dressing. Serve chicken and sauce with salad.
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