Crunchy Parmesan Chicken With Arugula
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Dijon Mustard2 large
Egg White2 tbsps
Grated Parmesan1 tbsp
Lemon Zest (grated)1 tbsp
Parsley (chopped fresh)3 tsp
Salt1 tsp
Pepper1 tbsp
Lemon Juice2 tsps
Olive OilDirections:
1
Preheat the oven to 425 degrees F
2
Spray a baking sheet with cooking spray
3
Whisk together the mustard and egg whites in a shallow pie plate
4
Combine the panko, Parmesan, lemon zest and parsley on a sheet of wax paper
5
Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper
6
Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere
7
Place the chicken on the baking sheet
8
Lightly spray with cooking spray
9
Bake until the crust is golden and the chicken is cooked through, about 25 minutes
10
Do not turn
11
Meanwhile, toss together the lemon juice, oil, arugula and remaining salt and pepper in a large bowl
12
Evenly divide the salad among 4 plates and top with the chicken
13
Per Serving: 285 Cal; 34g Protein; 6g Tot Fat; 2g Sat Fat; 3g Mono Fat; 22g Carb; 2g Fiber; 3g Sugar; 159mg Calcium; 3mg Iron; 814mg Sodium; 69mg Cholesterol