arugala chicken

Another non-crockpot meal! I experienced this first in New Jersey -- it was an item at almost every restaurant we went to. It was awesome and what I ordered almost every meal. Despite what it might seem, it was pretty painless to make and surprisingly, Matt loved it too!

Arugala Chicken
5 servings | 414 calories | 22g fat/19g carbs/36g protein
1 bag of frozen boneless, skinless chicken breasts (you could totally use pork chops and it would be awesome, I'm sure)
3/4 cup crackers, crushed finely
3/4 cup finely grated parmesan cheese
Course salt & pepper
Crushed red pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup of coconut or avocado oil

5 cups baby arugala leaves
2-3 tomatoes, chopped (my favorite are tasti-lee)
freshly shaved parmesan cheese

dressing:
3 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp lemon juice

Directions:
In a shallow dish, combine crushed crackers, salt, peppers, and finely grated parmesan.
Place flour and eggs in separate shallow dishes.
Season chicken with salt & pepper.
Coat chicken breast in flour, shaking off excess; dip in egg, then coat with cracker mixture, pressing to adhere.
In a nonstick skillet, heat oil over medium heat.
In two batches, add chicken and cook until golden brown and cooked through, about 2 minutes per side.
Transfer to a paper-towel-lined plate.

In a separate bowl combine ingredients for dressing, whisking lightly.
Toss dressing with arugala & tomatoes.
Garnish with shaved parmesan cheese.

Matt Rating:
8.5 // "Yummy breading and fresh vegetables. The dressing was good too!"