Parmesan Chicken with Arugula Salad and Tomato Vinaigrette

Name: Parmesan Chicken with Arugula Salad and Tomato Vinaigrette
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams cups (about lightly packed baby arugula; 4 servings Freshly ground black pepper; 1 cucumber, peeled with a vegetable peeler into long ribbons; 2 larges eggs; 1 garlic clove, chopped; 4 servings Kosher salt; 2 Tbsps fresh lemon juice; 113 grams artisan whole grain bread, torn into chunks; 118 milliliters olive oil, divided; 57 grams 1/2 cup grated Parmesan cheese; 4 boneless, skinless chicken breasts; 2 smalls tomatoes, cut into pieces

You can never have too many main course recipes, so give Parmesan Chicken with Arugula Salad and Tomato Vinaigrette a try. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains about 37g of protein, 37g of fat, and a total of 547 calories. If you have garlic clove, tomatoes, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 27 minutes.

Instructions

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.

Ingredients you will need

Black Pepper

Kosher Salt

Cheese

Bread

Equipment you will use

Food Processor

Blender

Transfer mixture to a shallow bowl.

Equipment you will use

Bowl

Whisk eggs with 1 tablespoon water in a second shallow bowl.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Olive Oil

Tomato

Garlic

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Chicken Breast

Breadcrumbs

Whole Chicken

Dip

Egg

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.

Ingredients you will need

Chicken Breast Halves

Whole Chicken

Cooking Oil