Baled Chicken Milanese with

Arugula and Tomatoes

Yield: 6 Servings

Calories: 250 per serving with Salad

Ingredients

For Salad:

1 tablespoon olive oil

2 tablespoons balsamic vinegar

5 medium ripe tomatoes, diced

1/4 small red onion, sliced thin

1 tablespoon of chopped fresh basil

Kosher salt and pepper to taste 

6 cups baby arugula.

For the Chicken:

24 ounce (3 boneless skinless chicken breasts, sliced in half lengthwise

3/4 cup italian seasoned breadcrumbs

1/3 cup grated Romano cheese (or parmesan)

1 lemon, juice of

1 tablespoon olive oil  

Kosher salt

fresh cracked black pepper

olive oil spray

Directions: For Salad

In a medium bowl, whisk olive oil and balsamic. Add the diced tomatoes, basil and onions, season with salt and pepper and toss. Set aside at least 10 minutes for the juices combine.

Directions for the Chicken: 

Preheat the oven to 450 degress

 

Combine breadcrumbs and grated cheese in one bowl, In another bowl combine olive oil, lemon juice and pepper.

Lightly pound chicken breasts into cutlets, you should have 6. Wash and dry cutlets well with paper towels; season with salt and pepper

Dip cutlets into the lemon/oil mixture, then into the breadcrumbs, pressing firmly to adhere.

Place the chicken on the a large baking sheet, lined with a non stick aluminum foi; and spray the breast with olive oil spray on top.

Bake chicken, turning once halfway through for about 15 minutes total, or until the chicken is golden. Remove from the oven and plate, topped with the arugula salad.