Parmesan Crusted Chicken Arugula

This weekend the whole family got together for Easter, and although it’s always amazingly fun when that happens… someone always gets sick! Usually the kiddos, but this time it was me. I think I caught a cold off my sister in law, and it’s kicked my butt for the last couple of days! Needless to say, I haven’t really felt like cooking or eating (since I can’t actually taste or smell anything!) Then today I was flipping through my Carrabba’s cookbook and found a recipe that looked so simple, so healthy and SO delicious, I couldn’t pass it up. This may just be my new favorite go-to recipe! It took 20 minutes to make and required barely any effort, yet looked and tasted as if i’d put a great deal of time and effort into it! Definitely a good one to have on hand! Here it is:

Ingredients:
2 cups plain panko
1/2 cup freshly grated romano cheese
1/2 cup freshly grated parmesan cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper

4 boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large eggs, beaten
3 Tbsp olive oil
4 cups arugula/mixed lettuce
1 cup grape/cherry tomatoes, halved
2 Tbsp fresh lemon juice
Shaved parmesan cheese
lemon for garnish

Directions:
To make the panko, combine the ingredients in a wide, shallow bowl until combined
Using a flat meat pounder, lightly pound each chicken breast half to an even thickness of about 1/2 an inch. (I always cut my chicken breasts in half lengthways because they’re so thick, then they don’t need to be pounded as much). Season with salt and pepper. Beat the eggs in a separate dish
Dip the chicken in the eggs, then cover in the panko, patting to adhere. Place on a baking tray or platter
heat 3 Tbsp olive oil in a large skillet over medium high heat until the oil is hot and shimmering. Carefully add the chicken. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browining, about 7 minutes.
Toss the arugula/mixed lettuce, tomatoes, and lemon juice together in a medium bowl and season with salt and pepper.
Place the chicken on a plate, top with the salad, and garnish with parmesan shavings & lemon
I LOVE, love, love this recipe! I think I could eat it every day and be quite content!

Enjoy guys!!
<3 Sarah