Arugula
This recipe comes from Ashley M Conway who says, "I have a HUGE passion for cooking fresh, local food and pairing it with wine. This recipe I find to be fast, light and springy and I would pair it with a sauvignon blanc or if you're and Italian wine junkie a vernaccia."
Chicken and Arugula
Preheat oven to 425
Chicken and Arugula
Preheat oven to 425
- Pour 3 handfuls bread crumbs onto cookie sheet, drizzle lightly with olive oil and mix around with a fork until well combined
- Roast bread crumbs on cookie sheet for a few minutes until lightly brown (keep your eye on these and remix once to ensure even browning, easy to over-brown)
- 4 pieces of boneless/skinless chicken breast (I pound the chicken WAY down to about 1/2 inch thick - or you could buy cutlets that are already thin)
- Set up dredging stations and coat each piece of chicken in this order: 1) flour - light coating 2) Beaten Egg 3) Roasted Bread Crumbs (pack the bread crumbs on to coat using fingers to press it on as needed)
- Bake chicken directly on foil on the actual oven rack (helps avoid sogginess that can occur in baking pans)
- Bake about 15 min. (do not turn or fuss with chicken during baking time) but make sure it is thoroughly cooked
- Meanwhile, in a jar, shake to combine 2 glugs olive oil, juice of 1 lemon, salt and pepper
- In a salad bowl, add a bunch of arugula and red onion slices. Dress and toss salad just before serving serve on a plate with chicken and salad overlapping each other
- I love to cut a bit of chicken and eat it right in the same bite with the salad a great combination of flavors.
- Enjoy the arugula!!!
