Crusty Chicken with Arugula and Tomatoes

Crusty Chicken Breasts with Arugula and Tomatoes

Crusty Chicken Breasts with Arugula and Tomatoes Looking for an easy dinner recipe for two?

Now this recipe is anything but new however I wanted to share my version because it’s super easy and yummy. This crusty chicken breast recipe makes for a fantastic lunch or dinner. If you end up making it I’d love to know your thoughts!

Ingredients

  • 1-cup White bread crumbs (Store bought or make your own by putting a couple slices of bread in a food processor.)
  • ¼ cup of grated Parmesan cheese
  • Zest of 1 lemon
  • 2 chicken breasts
  • 2 eggs

Salad

  • 1 bunch of arugula leaves
  • ½ pkg. fresh basil
  • 6 tomatoes, chopped
  • ½ red onion, sliced

Dressing

  • ¼ cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon Juice
  • Salt & Pepper

Serves 2 – plus leftovers for lunch the next day.

Preparation Time: 30 minutes

Cooking Time: 10 minutes

  • Place bread crumbs in a large bowl & add Parmesan cheese. Grate lemon and mix it in with the crumb mixture (Save lemons for later.)
  • Wash and dry chicken breasts. Slice them in half to make 4 pieces and season. Beat eggs in a shallow bowl. Dip chicken first in eggs, then in crumb mixture, pressing crumbs to adhere. Place in a pan and chill in the refrigerator.
  • Wash and chop vegetables. Place in a bowl and set aside.
  • For the dressing, in another bowl mix the olive oil, balsamic vinegar, and lemon juice. Add salt and pepper to taste. Set aside.
  • Heat a Tbsp. of olive oil in a large skillet. Sauté the chicken breast until brown and springy to the touch, about 5 to 10 minutes per side. Place chicken on serving plates. Toss vegetables with dressing and mound on top of chicken. Serve immediately.

*For a side option, try cinnamon and paprika roasted sweet potatoes. They add a sweet element to this savory dish. Enjoy!

 

Crusty Chicken Breasts with Arugula and Tomatoes

 

Crusty Chicken Breasts with Arugula and Tomatoes

 

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