Parmesan Chicken with Arugula Salad and Tomato Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
|
A quick dinner of Parmesan Chicken with Arugula Salad and Tomato Vinaigrette is table ready for your family In under 30 minutes. Ingredients:
4 ounces artisan whole grain bread, torn into chunks |
1/2 cup (2 ounces) grated parmesan cheese |
kosher salt |
freshly ground black pepper |
2 large eggs |
2 small tomatoes, cut into pieces |
1 garlic clove, chopped |
2 tablespoons fresh lemon juice |
1/2 cup olive oil, divided |
4 boneless, skinless chicken breasts |
2 cups (about 2 ounces) lightly packed baby arugula |
1/2 cucumber, peeled with a vegetable peeler into long ribbons |
Directions:
1. Place bread in a food processor or blender, and pulse until fine crumbs form (about 1 1/2 cups). Stir in cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Transfer mixture to a shallow bowl. Whisk eggs with 1 tablespoon water in a second shallow bowl.
2. Combine tomatoes, garlic, lemon juice, and 1/4 cup olive oil in food processor or blender; pulse until finely chopped. Season vinaigrette to taste with kosher salt and black pepper. Set aside.
3. Slice chicken breasts in half crosswise; pound to 1/4-inch thickness. Dip chicken into egg, allowing excess to drip off, and dredge in breadcrumb mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add 4 chicken breast halves, and cook 3 to 4 minutes on each side or until golden brown and cooked through. Repeat with remaining 2 tablespoons oil and remaining chicken.
4. Toss arugula and cucumber with reserved vinaigrette in a large bowl. Serve immediately.
|
|