Parmesan-Crusted Chicken with arugula and balsamic vinaigrette

Ingredients

Meat
- 2 Chicken breasts, boneless skinless

Produce
- 3 oz Baby arugula
- 3 Basil, sprigs
- 4 oz Grape tomatoes
- 1 Shallot

Condiments
- 1/2 fl oz Balsamic vinegar
- 3/4 oz Dijon mustard

Baking & Spices
- 1 tsp Sugar

Bread & Baked Goods
- 3/4 cups Panko breadcrumbs

Dairy
- 1 oz Parmesan cheese, grated

Time
Total: 35M

Found on homechef.com

Description

If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh arugula, shallot, and grape tomato salad with basil-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.

Peel and slice shallot into very thin rounds. Halve grape tomatoes. Stem and mince basil (reserving a few leaves for garnish). Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

In a small bowl, combine Parmesan, panko, a pinch of salt and pepper, and 2 tsp. olive oil. Mix thoroughly.

In medium mixing bowl, combine ⅓ the Dijon mustard, balsamic vinegar, sugar, minced basil, and a pinch of salt and pepper. Whisk to combine while slowly drizzling in 2 Tbsp. olive oil.

Heat a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook 2-3 minutes, or until browned. Flip chicken, remove pan from heat, and brush tops with remaining Dijon mustard. Top chicken with Parmesan-panko crust and place pan in oven. Bake 6-8 minutes, or until crust has browned and chicken reaches a minimum internal temperature of 165 degrees. Remove from oven and let rest at least 5 minutes. Be careful! Pan handle will be hot.

Toss arugula, shallot, and tomato halves in bowl with balsamic vinaigrette and divide between two plates. Serve chicken atop salad and garnish with reserved basil leaves.

Directions

1 Before Cooking Thoroughly rinse produce and pat dry Preheat oven to 425 degrees Move oven rack to top position Prepare the Ingredients Peel and slice shallot into very thin rounds. Halve grape tomatoes. Stem and mince basil (reserving a few leaves for garnish). Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. 2 Make Parmesan Crust In a small bowl, combine Parmesan, panko, a pinch of salt and pepper, and 2 tsp. olive oil. Mix thoroughly. 3 Make Balsamic Vinaigrette In medium mixing bowl, combine ⅓ the Dijon mustard, balsamic vinegar, sugar, minced basil, and a pinch of salt and pepper. Whisk to combine while slowly drizzling in 2 Tbsp. olive oil. 4 Sear and Crust Chicken Heat a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook 2-3 minutes, or until browned. Flip chicken, remove pan from heat, and brush tops with remaining Dijon mustard. Top chicken with Parmesan-panko crust and place pan in oven. Bake 6-8 minutes, or until crust has browned and chicken reaches a minimum internal temperature of 165 degrees. Remove from oven and let rest at least 5 minutes. Be careful! Pan handle will be hot. 5 Plate the Dish Toss arugula, shallot, and tomato halves in bowl with balsamic vinaigrette and divide between two plates. Serve chicken atop salad and garnish with reserved basil leaves. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition

Nutrition per serving Calories 591 Carbohydrates 26g Fat 26g Protein 60g Sodium 597mg