From Sandi's Recipe File - Crusty Chicken Breasts Topped with Chopped Salad

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"Crusty Chicken Breasts Topped with Chopped Salad"

Recipe Source:
October 1999 Issue
Canadian Living Magazine

Serving Size: Makes 4 servings

Amount Ingredient

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.

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