Name: Rosemary-Parmesan Crusted Chicken with Olive, Pine Nut & Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 medium carrots; 1.02 kg chicken breasts, boneless skinless; 3 eggs; 1 ½ English cucumbers; ¾ cup Kalamata olives, pitted; 3 lemons; 85 g Parmesan cheese; ⅓ cup pine nuts; all-purpose flour; black pepper; Dijon mustard; extra virgin olive oil; panko bread crumbs; pure maple syrup; rosemary, dried; salt

Rosemary-Parmesan Crusted Chicken with Olive, Pine Nut & Arugula SaladRosemary-Parmesan Crusted Chicken with Olive, Pine Nut & Arugula Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 medium carrots

1.02 kg chicken breasts, boneless skinless

3 eggs

1 ½ English cucumbers

¾ cup Kalamata olives, pitted

3 lemons

85 g Parmesan cheese

⅓ cup pine nuts

all-purpose flour

black pepper

Dijon mustard

extra virgin olive oil

panko bread crumbs

pure maple syrup

rosemary, dried

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheet pans with aluminum foil to make cleanup easier (optional). Coat with a thin layer of oil.

Finely grate Parmesan and place in a medium bowl.

Add bread crumbs and spices to the bowl with the Parmesan; stir to combine the coating.

Crack eggs into another medium bowl and beat with a whisk or fork.

Pat chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Sprinkle flour over both sides to coat.

Dip chicken cutlets, one at a time, into the egg; shake off excess, then dredge in the bread crumb coating, pressing to adhere. Divide between the baking sheets.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until the chicken is golden and cooked through, 18-20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Using a clean cutting board, slice half of the lemons into wedges and set aside for serving. Juice remaining lemons into a clean large bowl.

Add oil, Dijon, maple syrup, salt, and pepper to the bowl with the lemon juice; whisk to combine the dressing.

Trim, halve, and thinly slice cucumbers crosswise into half-moons; add to the bowl with the dressing.

Trim, peel, halve, and thinly slice carrots crosswise into half-moons; add to the bowl.

Halve olives; add to the bowl along with the arugula and pine nuts. Toss to combine the salad.

To serve, divide chicken and salad between plates. Squeeze lemon over the chicken and enjoy!

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