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Crispy Chicken with Arugula, Mozzarella & Tomato Salad

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Ingredients Method

Ingredients
  

  • 3 Tbsp flour
  • 1 egg beaten
  • 1/2 tsp Country Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1/4 cup regular plain breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp cayenne pepper
  • 1 tsp coarse kosher salt
  • 1 lb. chicken breasts about 2 breasts, cut in half
Salad
  • 4 big handfuls of arugula 4-5 cups
  • 4 oz. fresh part-skim mozzarella cubed
  • 12 cherry tomatoes quartered
  • 1 1/2 Tbsp pine nuts
  • 1/2 tsp olive oil
  • 2 tsp balsamic vinegar
  • Salt and Pepper to taste

Method
 

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil (for easy clean-up) and place wire racks on top. Spray wire racks with canola oil spray.
  3. Set up a 3-part breading station. In the first shallow bowl, add flour and season with salt. In the second, combine egg with mustard. In the last combine both breadcrumbs, garlic powder, oregano, basil, parsley, cayenne and salt. Stir each one to mix and evenly combine spices.
  4. Place chicken in plastic bags or cover with plastic wrap and pound breasts to about a 1/2-inch thick.
  5. Dredge chicken in flour, patting off excess. Dip in egg, letting excess drip off. Lastly, dip in the breadcrumb mixture, pressing lightly so that breadcrumbs adhere.
  6. Place on wire racks. Continue until all chicken breasts are breaded.
  7. Lightly spray the chicken breasts with canola oil spray. Flip and spray the other side. This helps them to brown!
  8. Cook for 20 minutes.
  9. Meanwhile, combine the arugula, mozzarella, tomatoes and pine nuts.
  10. Dress the salad just before serving so that it doesn’t wilt.
  11. Serve chicken hot!