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Crusty Chicken Breasts Topped With Chopped Salad

salads, chicken - breast

3/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon rind
1 egg; lightly beaten
4 boneless skinless chicken breasts; about 1 pound
pinch (each) salt and pepper
2 tablespoons olive oil
----SALAD----
2 tablespoons chopped fresh basil; or
1/2 teaspoon dried
2 tablespoons olive oil
1 tablespoon (each) balsamic vinegar and lemon jui
pinch (each) salt and pepper
6 cups arugula; trimmed
4 ripe plum tomatoes; seeded and chopped
1/4 cup chopped red onion

In shallow dish, combine bread crumbs, Parmesan cheese and lemon rind. Pour egg into second shallow dish. Sprinkle chicken with salt and pepper. Dip each breast into egg, turning to coat; dip into crumb mixture, turning and pressing to coat evenly. In large skillet, heat oil over medium-high heat; cook chicken for about 5 minutes per side or until browned and no longer pink inside. SALAD: Meanwhile, in large bowl, whisk together basil, oil, vinegar, lemon juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat. Divide salad among plates; top each with chicken.

Contributor: Canadian Living Magazine - October, 1999

Yield: 4 servings

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