CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD

CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD image

Number Of Ingredients 12

1 1/2 c fresh white breadcrumbs
1/2 c freshly grated Parmesan (about 2 oz)
1 1/2 t grated lemon peel
2 eggs, beaten to blend
4 boneless chicken breast halves
2 lg bunches arugula, trimmed and chopped
4 ripe plum tomatoes, seeded and chopped
1/4 c plus 2T olive oil
1/4 c chopped red onion
2 T chopped fresh basil
1 T balsamic or red wine vinegar
1 T fresh lemon juice

Steps:

Combine breadcrumbs, Parmesan and lemon peel in shallow bowl. Place eggs insecond shallow bowl Season chicken with salt and pepper. Dip one chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. Can be prepared 8 hours ahead. Cover with plastic and chill. In medium bowl combine arugula, tomatoes 2T olive oil, onion, basil, vinegar and lemon juice. Season to taste with salt and pepper. Heat remaining 1/4 c oil in heavy large skillet over medium high heat. Add chicken and saute till brown and springy to touch, about 5 minutes per side. Transfer to platter and spoon 1/4 of salad mixture over each.