Lemon Chicken Scallopini over Mushroom-Pea Pasta and Micro Green Salad with Apples, Onions, Bacon and Honey Vinaigrette

3 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

3 tablespoons chopped fresh parsley, separated

1 tablespoon fresh oregano, chopped

1 cup panko bread crumbs

2 cloves garlic, minced

½ cup grated parmesan cheese

1 tablespoon lemon zest

2 eggs, beaten

1/3 cup white wine

1 cup chicken stock

1 tablespoon flour

1 tablespoon chopped chives

½ teaspoon salt

½ teaspoon fresh ground pepper

Thin slices of lemon for garnish

Chives for garnish

Pasta

2 ounces dried spaghetti

2 tablespoons unsalted butter

½ cup chopped red onion

1 cup chopped Portobello mushrooms

3/4 cup thawed frozen peas

Salt and fresh ground pepper to taste

Salad

4 slices bacon, chopped

4-5 ounces Heritage Prairie Farm healthy mix microgreens

2 tablespoon finely chopped Now Foods crystallized ginger

¼ cup roughly chopped Now Foods whole wheat sesame sticks

¼ red onion sliced into sliver-thin half-moons

1 medium Granny Smith apple, peeled, cored and sliced into ¼-inch match sticks

1 teaspoon red wine vinegar

1 teaspoon apple cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon honey

For the chicken: Whisk eggs in a bowl and set aside. In a separate shallow bowl, mix together bread crumbs, garlic, about 2½ tablespoons of the parsley, oregano, salt, pepper, parmesan cheese and lemon zest. Place one breast in egg and turn to coat. Remove and press firmly into the breadcrumb mixture. Turn to coat and continue to press into bread crumbs until well coated. Set aside on a plate and do the same with remaining chicken breasts.

Heat saute pan on medium high, add olive oil and butter to pan and, when bubbly, swirl pan to mix and add chicken breasts. Cook for 20-25 minutes total, turning chicken occasionally until well browned. Remove to paper towels on a plate and cover with foil.

Meanwhile, keep the pan used to cook the chicken on heat, add white wine and scrape pan to get up any cooked on bits. Add chicken stock and bring heat up to medium high. Add the rest of the parsley, chopped chives and flour. Whisk and let it simmer for about 5 minutes to cook the flour. Strain the sauce with a strainer to remove any bits. Put sauce back in pan to keep hot. Season to taste.

For the pasta: Heat stock pot with 4 quarts water, add ½ teaspoon salt to boiling water and cook according to package directions. While pasta’s cooking, heat saute pan on medium high and add 2 tablespoons tablespoon butter. Add chopped red onions and saute for about 1 minute. Add chopped Portobello mushrooms and saute for about 5 minutes — don’t let it get too brown.

Add peas and stir. Let them heat through. Add salt and pepper to taste. Take pan off heat. Drain pasta and place back in stock pot. Fold into noodles the onion, mushroom and peas. Cover to keep warm.

For the salad: In a small saute pan, cook the bacon and drain on paper towels. In a large bowl, toss greens, crystallized ginger, sesame sticks, bacon, onions and apples.

In a separate bowl, whisk together apple cider vinegar, red wine vinegar, honey and extra-virgin olive oil. Pour over salad and toss just before plating.

To plate: Place chicken on a bed of pasta next to micro green salad. Spoon sauce on top of chicken and garnish with lemon slices and fresh chive spears.

Serves three.

Cook of the Week Challenge Finalist

Lori Wiktorek of Aurora