Crispy Chicken with Baby Arugula

prep time:: 20 minutes
total time:: 50 minutes

Makes 4 servings

This is a perfect summer supper.

ingredients

4 trimmed, cleaned and pounded chicken cutlets
2 eggs
4 cups panko breadcrumbs
olive oil
1 bag baby arugula
1/2 pint cherry tomatoes
1 can artichoke hearts, quartered
1 lemon
1/4 cup balsamic vinager
2 tb honey
1 tb dijon mustard
1/2 cup olive oil
salt, pepper, garlic

directions

Heat oven to 400 degrees. In bowl whisk together balsamic, honey, mustard, salt pepper, garlic and olive oil to make dressing. Add cherry tomatoes and artichoke hearts and toss for 1 minute, then place on baking dish and roast in oven for about 10 to 15 minutes. In the meantime bread chicken cutlets, first dip in egg then panko. Heat pan with oil, add chicken and cook about 5 minutes on each side until brown and crispy, remove from pan, add a touch of salt and pepper and put on separate baking dish in oven. At this time put warm tomatoes and artichokes back in dressing and allow time to macerate. When chicken is just about done, about 20 minutes, add arugula to dressing bowl and toss lightly. When chicken comes out put one on center of each plate and squeeze with fresh lemon juice. Then top with arugula mixture and voila!