Line 2 large rimmed baking sheets with foil.
Toss until well coated; push the cabbage mixture on 1 of the baking sheets to 1 side.
Place chicken in a large bowl.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Transfer to the open side of the baking sheet.
Let the chicken rest for 5 minutes.
Cover and set aside.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Heat the remaining 2 teaspoons oil in a small skillet over medium-high heat.
Add panko and the remaining 1/2 teaspoon garlic-and-herb seasoning.
Cook, stirring constantly, until lightly browned, about 2 minutes.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Transfer to a small bowl.
Transfer the roasted cabbage to a shallow bowl.
Add 1/4 cup of the dressing and 1/2 cup Parmesan; toss to coat.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Top with the toasted panko mixture.
Slice the chicken about 1/2-inch thick; arrange over the cabbage salad.
Sprinkle with the remaining 1/2 cup Parmesan; serve the remaining 1/4 cup dressing on the side.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Frequently Asked Questions
As a cruciferous vegetable,cabbageoffers lots of nutritional benefits.
Cabbage also has plant compounds and nutrients that may protect against certain types of cancer.
Chicken breastis an excellent source of lean, complete protein.
Chicken breast easily fits into some of the healthiest eating patterns, including the Mediterranean diet.
The robust homemade dressing in this recipe can be used in many ways.
It quickly transforms premade salad mixes into something outstanding.
you’ve got the option to use it as a marinade for grilled or roasted meat and fish.
This salad includes a veggie and protein, so we suggest complementing it withrice,other whole grainsorpotatoes.
Bread orrollsare also a must to sop up any leftover dressing from the plate.
If its unopened, it will last a couple of years in a cool, dry place.
Anchovy paste goes well with savory foods of all kinds, as well as tomatoes, olives and capers.
Its perfect for sauces, including barbecue sauce, gravies, marinades and salad dressings.
you might use anchovy paste in lieu of salt when making tuna salad or egg salad.
Mix it with butter to add a finishing touch to roasted or grilled root veggies.
It can improve a meatloaf, pizza or omelet.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
