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Skinny Chicken Milanese with Balsamic Arugula Salad
Skinny Chicken Milanese with Balsamic Arugula Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Arugula and chicken dish, perfect for a light dinner or flavorful lunch for two.
Ingredients:
  • 2 egg whites
  • 2 boneless skinless chicken breasts (4 oz each)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1/2 cup red onion, thinly sliced
  • 4 cups baby arugula, from 5-oz container
  • 1 1/2 cups quartered cherry tomatoes
  • 2 tablespoons shaved Parmesan cheese
Instructions:
  • Prepare a baking sheet by lining it with foil and placing a wire rack on top. Give the rack a light coating of cooking spray.
  • Beat egg whites in a small bowl until fluffy. Place chicken between plastic wrap and pound until 1/4 inch thick. Coat chicken thoroughly with beaten egg whites.
  • Position oven rack 8 inches from heating element and preheat broiler to high. Combine bread crumbs, Italian seasoning, and pepper flakes in a small bowl. Shake off excess egg white from chicken and season chicken with 1/8 teaspoon salt. Coat chicken with bread crumb mixture, pressing gently. Place chicken on rack and broil for 5-6 minutes. Flip chicken and broil for an additional 3-5 minutes, or until cooked through and coating is golden brown.
  • In a large bowl, combine vinegar, sugar, pepper, 1/8 teaspoon of salt, and oil. Add in the onion and mix well to coat. Allow the flavors to meld while the chicken cooks, then toss in the arugula and mix to coat evenly.
  • Plate the salad evenly onto 2 plates. Layer with the chicken breast, tomatoes, and Parmesan cheese. Serve promptly.

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