3/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon rind
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 pound)
Pinch each salt and pepper
2 tablespoons olive oil
Salad:
2 tablespoons chopped fresh basil (or 1/2 teaspoon dried)
2 tablespoons olive oil
1 tablespoon each balsamic vinegar and lemon juice
Pinch each salt and pepper
6 cups arugula, trimmed
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion

Preparation Instructions:

In shallow dish, combine bread crumbs, Parmesan cheese and lemon rind. Pour egg into second shallow dish.

Sprinkle chicken with salt and pepper. Dip each breast into egg, turning to coat; dip into crumb mixture, turning and pressing to coat evenly.

In large skillet, heat oil over medium high heat; cook chicken for about 5 minutes per side or until browned and no longer pink inside.

Salad: Meanwhile, in large bowl, whisk together basil, oil, vinegar, lemon juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat.

Divide salad around plates; top each with chicken. Makes 4 servings.

Per serving: about 334 calories; 32 g protein; 18 g fat; 10 g carbohydrates; 2 g fibre; 111 mg cholesterol; 207 mg sodium.