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Arugula Lemon Chicken

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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.

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 400º
  2. Coat chicken in dijon mustard, then roll in panko until full covered.
  3. Place coated chicken onto a baking trey that has been drizzled with olive oil.
  4. Bake for 12-14 minutes.
  5. 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.
  6. In a small bowl mix up the crushed garlic and a pinch of sea salt until it becomes paste-like.
  7. Add the vinegar, honey, lemon and stir.
  8. Add black pepper for taste.
  9. Once the chicken is done, place 2-3 pieces on each person’s plate and top with a small handful of arugula.
  10. Drizzle the lemon sauce over everything and sprinkle toasted nuts on top.

 

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