Spring is coming, or at least I keep telling myself this! At least our snow is gone and a few warmer days and some rain and things should start turning green. This time of year I like to focus on healthy eating and this Parmesan Crusted Chicken with Arugula Salad is a perfect example of enjoying a delicious meal and eating healthy at the same time!
Parmesan Crusted Chicken with Arugula Salad
2 Tbsp whole wheat flour
1 large egg
2 tsp water
3 Tbsp whole wheat Panko bread crumbs
3 Tbsp Parmesan cheese
4 (4oz) boneless chicken breasts
1 tsp & 1 Tbsp olive oil
1 Tbsp fresh chives, minced
1 Tbsp red wine vinegar
½ tsp Dijon mustard
¼ tsp black pepper
1/8 tsp salt
5oz container of Mixed Baby Greens or Baby Arugula
2 ripe tomatoes, chopped
½ English cucumber
¼ cup chopped pepperoncini
Place the flour in a sheet of waxed paper.
Beat together the egg white, and 1 tsp of water in a shallow dish. Combine panko and Parmesan on another sheet of wax paper. Working with one chicken breast at a time, dip both sides in flour, then into the egg white mixture and then into the crumb mixture.
Heat 1 tsp oil in a large nonstick pan over medium heat. Add the chicken breasts and cook until golden brown on each side and cooked through, about 4-5 minutes per side.
Meanwhile, whisk together the remaining 1 Tbsp. olive oil and 1 tsp water, chives, vinegar, mustard, pepper and salt in a large bowl. Add greens, tomatoes, cucumber and pepperoncini and toss to coat. Place the salad on a plate and top with the sliced chicken. Enjoy!