Radical Roots Farm
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Arugula

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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
  • 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!!!

Radical Roots Farm is located on Creek Road (also known as Dorr Drive) in Rutland.  We are directly across the street from #531 Creek Road, Rutland Town, VT. Look for our sign in front of our farm stand.


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