Parmesan Crusted Chicken Caprese Salad

🧂 Ingredients

• 28 ounce can Tuttorosso Whole Peeled Plum Tomatoes
• 3 tablespoons almond meal

  also known as almond flour
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• ½ teaspoon garlic powder
• 2 tablespoons plus 2 teaspoons extra virgin olive oil
• 1 pound thin sliced chicken breast cutlets
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 ounces part skim low moisture mozzarella

  diced into ¼-inch pieces
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 small head radicchio

  chopped
• 2 5- ounce bags arugula
• ½ cup packed fresh basil leaves

  roughly chopped

Instructions

• 1 Drain the tomatoes and place in a colander; rinse well. Pat dry with paper
  towels. Chop the tomatoes into ½-inch pieces and lay them out on a plate lined
  with a few sheets of towels to allow any juices to drain while you prepare the
  rest of the salad.
• 2 In a shallow bowl or plate, use a fork to combine the almond meal, Parmesan,
  basil, and garlic powder.
• 3 Season the chicken breast cutlets with salt and pepper on both sides. Dredge
  them in the almond meal mixture, pressing and flipping to coat both sides.
• 4 In a large nonstick skillet, heat 1 teaspoon olive oil over medium high heat.
  Add half of the chicken breast cutlets and cook until golden brown on both
  sides, 3 minutes per side. Transfer the cutlets to a cutting board. Add 1
  teaspoon of olive oil; swirl to coat the skillet; repeat the cooking process
  with the remaining half of the chicken cutlets. Transfer the chicken to the
  cutting board and let cool slightly before chopping.
• 5 In a large bowl, whisk the remaining 2 tablespoons olive oil and the balsamic
  vinegar with a pinch of salt and pepper. Add the arugula, radicchio, basil, and
  toss gently to coat in the dressing. Add the tomatoes (be sure they're dry) and
  toss once more. Divide the salad among 4 plates and top each evenly with ¼ of
  the mozzarella and chicken. Serve.

Nutrition Info