Crusty Chicken Breasts Topped with Chopped Salad
arlene catanzano
ingredients
- 1 1/2 cups fresh white breadcrumbs
- 1/2 cup fresh grated Parmesean cheese (about 2 ozs.)
- 1 1/2 teas. grated lemon peel
- 2 eggs, beaten to blend
- 4 boneless chicken breast halves
- 2 large bunches arugula, trimmed, chopped
- 4 ripe plum tomatoes, seeded, chopped
- 1/4 cup plus 2 Tabs. olive oil
- 1/4 cup chopped red onion
- 2 Tab. chopped fresh basil or 2 teas. dried, crumbled
- 1 Tab. balsamic vinegar or red wine vinegar
- 1 Tab. fresh lemon juice.
directions
- 1
Combine breadcrumbs, Parmesean and lemon peel in shallow bowl. Place eggs in second shallow bowl. Season chicken with salt and pepper. Dip 1 chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. (Can be prepared 8 hours ahead. Cover with plastic and chill.)
- 2
In medium bowl combine arugula, tomatoes, 2 Tabs. olive oil, onion, basil, vinegar and lemon juice. Season to taste with salt and pepper.
- 3
Heat remaining 1/4 cup olive oil in heavy large skillet over medium-high heat. Add chicken and saute until brown and springs back to touch, about 5 minutes per side. Transfer chicken to platter. Spoon 1/4 of salad mixture over each.
Source: arlene catanzano
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