Crispy Panko Chicken & Tomato Basil Salad


Personal Chef, Lisa Glickman shows us how to make her Crispy Panko Chicken and Tomato, Basil & Mozzarella Salad. For more on Lisa and many more of her recipes, CLICK HERE.

Crispy Panko coated Chicken thighs with Fresh Tomato, Basil and Mozzarella salad

  • 6 boneless and skinless chicken thighs
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 2 tablespoons grated parmesan cheese
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 2-3 cups panko bread crumbs
  • 1/3 cup olive oil

For the salad:

  • 3 cups cherry tomatoes, cut in half
  • 1 cup cubed fresh mozzarella
  • 1 or 2 garlic cloves, minced
  • Dash of red chili flake (optional)
  • ½ cup extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • ¼ cup Chiffonade of fresh basil
  • Salt and Pepper

Line a baking sheet with foil and lay a baking rack over baking sheet. Preheat oven to 350 degrees. In a medium bowl, mix together mayonnaise, mustard, egg yolk, parmesan, oregano, salt and pepper. Toss chicken in mixture to coat thoroughly. Heat a medium saute pan to medium high heat and add 1/3 cup olive oil. Add panko bread crumbs and stir constantly until panko is brown and toasted. Remove from heat. Use tongs to coat chicken pieces in bread crumbs. Place on rack over lined baking sheet. (can be made ahead to this point and held in the refrigerator for 3 to 4 hours until ready to bake) Bake in 350 degree oven for 35 to 45 minutes until thoroughly cooked. Serve with tossed tomato salad.