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Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad Recipe

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad Recipe

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Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

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Ingredients

Count

Nutrition

1152

Calories

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Ingredients:

Serving

1 1/3 cups buttermilk
1/4 cup dijon mustard
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp coarsely ground black pepper
6 chicken breast halves with skin and bones (about 4 lb)
1 1/3 cups panko ( japanese breadcrumbs)
3/4 cup grated parmesan cheese
6 tbsp all purpose flour
1 tbsp minced fresh thyme
1 1/2 tsp finely grated lemon peel
1 1/2 tsp dry mustard
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp butter, melted
3 tbsp fresh lemon juice
1 tbsp minced shallot
1 1/2 tsp dijon mustard
1 tsp minced fresh thyme
1/2 tsp salt
1/4 cup extra-virgin olive oil
1 5- oz package arugula
1 oz parmesan cheese, shaved with vegetable peeler into strips

Directions:

For marinade: Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
For coating: Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
For salad: Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
Place 1 chicken breast on each plate. Divide salad among plates and serve.
* Available in the Asian foods section of some supermarkets and at Asian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1152.26 Kcal (4824 kJ)
Calories from fat	673.97 Kcal
		% Daily Value*
Total Fat	74.89g	115%
Cholesterol	301.51mg	101%
Sodium	2888.35mg	120%
Potassium	1077.51mg	23%
Total Carbs	45.19g	15%
Sugars	4.09g	16%
Dietary Fiber	5.11g	20%
Protein	78.51g	157%
Vitamin C	10.8mg	18%
Vitamin A	0.1mg	3%
Iron	4.6mg	25%
Calcium	396mg	40%

Amount Per 100 g
Calories	225.34 Kcal (943 kJ)
Calories from fat	131.8 Kcal
		% Daily Value*
Total Fat	14.64g	115%
Cholesterol	58.96mg	101%
Sodium	564.85mg	120%
Potassium	210.72mg	23%
Total Carbs	8.84g	15%
Sugars	0.8g	16%
Dietary Fiber	1g	20%
Protein	15.35g	157%
Vitamin C	2.1mg	18%
Iron	0.9mg	25%
Calcium	77.4mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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