Lunch
Chicken Milanese with Balsamic Arugula Salad
Description
Peppery arugula and crispy chicken join forces in this dish that makes a lovely dinner or a filling and flavorful lunch for two.
Ingredients:
- 2 egg whites
- 2 boneless skinless chicken breasts (4 oz each)
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- Salad
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 1/2 cup red onion, thinly sliced
- 4 cups baby arugula, from 5-oz container
- 1 1/2 cups quartered cherry tomatoes
- 2 tablespoons shaved Parmesan cheese
Directions:
- Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
- In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
- Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
- Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
- Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.
