Balsamic Chicken with Berry Salad


Serves 1

​Per Serving


  • 1¼ pound skinless, boneless thin-sliced chicken breast cutlets

  • ¼ teaspoon ground pepper

  • 1 tablespoon of Dijon mustard.

  • 1 cup panko (bread crumbs)

  • 1 pound strawberries

  • 6-ounces mixed salad greens

  • 1 teaspoon Dijon mustard

  • ¼ cup fresh basil leaves

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon extra-virgin olive oil

  • 6-ounces blackberries

  • 1/8 teaspoon salt


  1. Preheat oven to 450 F

  2. Using a small bowl, toss chicken, mustard and ¼ teaspoon of pepper until well coated

  3. Coat chicken with panko, pressing bread crumbles until they adhere.

  4. Place chicken on rack in jelly roll pan and bake for 12-13 minutes (instant-read thermometer 165 F).

  5. Note: For even crispier chicken, place briefly under the broiler after baking.

  6. Using a large bowl, whisk together basil, vinegar, oil, mustard and salt until well combined.

  7. Add salad greens, strawberries and blue berries to the already mixed dressing bowl. Toss gently until well mixed.

  8. Slice chicken.

  9. Place salad on plate and top with your thin sliced chicken.