I became infatuated with the arugula/fresh parmesan/lemon combo after eating at Bottega Louie’s restaurant last year. Typically when I fall in love with a dish, I immediately try to replicate it at home to spare me the obligatory trip to the same restaurant for the same dish. However, instead of doing that with the above combo, I simply dreamed about it and pinned about it until one day I accidentally made it. I was attempting to make a crispy balsamic baked chicken when I realized I was out of 2 major ingredients (ridiculous, right?). Forced to improvise, I busted out the lemon, honey, fresh parmesan, wine vinegar and got to work. The outcome: light, tasteful, delicious chicken with that same appeal as my beloved salad at Bottega Louie.
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 400º.
- 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.