Recipe Contest: Chicken Parm & Salad

For the Chicken, you will need:

• 4 Maple Leaf Prime Chicken Breasts
• 1 cup Kellogg’s Cornflakes
• ½ cup Triscuit Roasted Garlic crackers
• 3 tbsp all purpose flour
• ½ - 1 cup Burnbrae Egg Creations - Eggs with Yolks
• 1 cup Hunts heirloom tomatoes, crushed
• 1 tbsp dried italian seasoning
• 1 clove garlic, crushed
• 1 cup shredded Balderson Aged Cheddar Cheese

For the salad, you will need:

• 2 cups fresh arugula
• 1 fresh lemon
• 1 tsp olive oil
• Salt & pepper

For the garlic bread, you will need:

• Sobeys Compliments Baguette, cut into rounds
• ½ cup melted unsalted butter
• 2 cloves of garlic, minced or 1 tsp garlic powder
• 1 tsp dried italian seasoning

To make:

1.Preheat oven to 375°F

2.Using a food processor, blitz together Cornflakes and Triscuit crackers until they’re a fine crumb

3.Prepare your breading station with 3 shallow bowls in the following order (same order as you will bread in)

Bowl 1: Flour

Bowl 2: Eggs

Bowl 3: Cornflake & Triscuit Crumbs

Then, bread each piece of chicken and place onto a baking sheet lined with parchment. Bake for 25 minutes.

1.In the meantime, create your sauce by combining crushed tomatoes, italian seasoning & garlic in a small bowl.  Then, shred the cheese to ensure it’s ready when the chicken is.

2.Prepare the garlic butter by mixing together butter, garlic and italian seasoning. Using a brush, coat one side of each baguette round with the butter. Place on baking sheet, and set aside until chicken has completed its first 25 minutes in the oven!

3.After 25-minutes, remove the chicken and top with sauce & cheese. Put the chicken back in the oven, with the garlic bread to bake for 5 - 7 minutes until chicken is cooked through, and garlic bread is toasted and golden brown.

4.Prepare the salad by tossing fresh arugula in the juice of ½ a lemon (adding more if needed) olive oil, salt & pepper. Serve to the side of the  hot chicken & garlic bread!