Parmesan Crusted Chicken and Lemon Vinaigrette with Fresh Greens

Instructions

Wash and dry your arugula (or open your prewashed greens, lol). In a small bowl, whisk the lemon juice, oil, salt and pepper. Set aside to toss with greens right before serving.

Parmesan Crusted Chicken:
Pound the chicken, or filet it like I mentioned above. (this is really important for fast cooking and juicy chicken.) Combine flour, salt and pepper on a plate. In a bowl, beat the eggs with 1 tbsp water. On a second plate, combine the bread crumbs and parm. Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.

Heat the butter and olive oil in a large skillet. Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown.

Toss the salad greens with enough vinaigrette to coat them, add more if you like. Place chicken on dinner plate, then place a mound of salad over each chicken breast. Shave some parmesan with a vegetable peeler over the greens and serve immediately.

Author's Comments

This is a Barefoot Contessa recipe. BC uses arugula, I decided to go with an italian blend of greens *gasp* right out of the bag and prewashed. This serves 6, but I used 3 half breasts, and I filet them rather than pounding them out, and I still ended up with 6 pieces--good for leftovers. Less work, faster cooking time, and it doesn't dry out. And it's SO easy, yet SO impressive. The flavors of the vinaigrette with the parm chicken are fabulous.

* or 1 bag (10 oz.) of prewashed salad greens.

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