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Arugula Lemon Chicken

What you need

  • A handful of arugula for each plate
  • Chicken breast cutlets
  • Fresh parmesan
  • Pine nuts
  • 2-3 lemons, juiced
  • 1 tblspn dijon mustard
  • 2-3 cups of panko (Japanese bread crumbs)
  • A tiny scoop of crushed garlic (jar from TJ's)
  • Sea salt
  • Black pepper
  • 2 tblspns White wine vinegar
  • 1 tspn honey
  • Olive oil

What to do

  • Preheat oven to 400ยบ.
  • Coat chicken in dijon mustard, then roll in panko until full covered.
  • Place coated chicken onto a baking trey that has been drizzled with olive oil.
  • Bake for 12-14 minutes.
  • In a small pan roast pine nuts on low with a drop of olive oil, careful that they do not burn. Once they begin to golden remove from heat.
  • In a small bowl mix up the crushed garlic and a pinch of sea salt until it becomes paste-like.
  • Add the vinegar, honey, lemon and stir.
  • Add black pepper for taste.
  • Once the chicken is done, place 2-3 pieces on each person's plate and top with a small handful of arugula.
  • Drizzle the lemon sauce over everything and sprinkle toasted nuts on top.