Chicken Breast Salad
1 1/2 cups fresh white bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 tsp. grated lemon peel
2 eggs, beaten to blend
4 boneless chicken breast halves
2 large bunches Arugula, trimmed, chopped
4 ripe plum tomatoes, seed, chop
1/4 cup plus 2 Tblsp. olive oil
1/4 cup chopped red onion
2 Tblsp. chopped fresh basil or
2 teaspoons dried, crumbled
1 Tbsp. balsamic vinegar or red wine vinegar
1 Tblsp. fresh lemon juice
Combine bread crumbs, Parmesan & lemon peel in shallow bowl.
Place eggs in second shallow bowl
Season chicken with salt & pepper. Dip 1 chicken piece into eggs, turning to
coat completely. Dredge both sides of chicken in bread crumb mixture, pressing
crumbs to adhere. Cover with plastic wrap & chill for 2 hours.
Sauté chicken in 1/4 cup olive oil until golden brown. (2 minutes each side)
Transfer to baking dish. Cover with foil & bake at 350 in a pre-heated oven for
20 minutes. (Check for doneness, juices must run clear)
In medium bowl, combine Arugula, tomatoes, 2 Tblsp. olive oil, onion, basil,
vinegar & lemon juice. Season to taste with salt & freshly ground pepper. Place
in serving bowl.
Slice chicken into 1 inch strips. Place over salad.