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In a shallow dish combine peanuts, breadcrumbs, 1 tablespoon basil, and 1/4 teaspoon crushed red pepper. Set aside. Rinse chicken; pat dry. Brush each breast half with margarine or butter. Dip in peanut mixture, pressing firmly to coat.
In a large skillet cook the chicken breasts in hot oil over medium-low heat for 10 to 12 minutes or until an instant-read thermometer inserted near the center registers 170°F, turning once. Cool slightly. Cut into 1/2-inch-thick slices.
Meanwhile, in a very large bowl combine greens, orange sections, tomato wedges and cheese. In a screw-top jar combine olive oil or salad oil, balsamic vinegar, 1 tablespoon snipped fresh basil, salt, 1/4 teaspoon crushed red pepper, and freshly ground black pepper. Cover and shake well. Drizzle vinaigrette over all; toss to coat. Spoon salad onto large platter. Top with sliced chicken. Serve immediately.