Skinny Chicken Milanese with Balsamic Arugula Salad Recipe

Ingredients

Chicken :

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

Salad :

2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/8 teaspoon salt
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

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2 servings

Instructions

Line cookie sheet with foil; top with wire rack.
Spray rack with cooking spray.
In small bowl, lightly beat egg whites with fork; set aside.
Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch.
Add to bowl with egg whites, and coat thoroughly.
Move oven rack 8 inches from heating element.
Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes.
Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt.
Add chicken to bowl with bread crumb mixture, pressing onto chicken.
Place on rack.
Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil.
Add onion, and toss to coat.
Let stand until chicken is finished cooking, then add arugula, and toss to coat.
Divide salad between 2 plates.
Top with chicken breast, then tomatoes, followed by Parmesan cheese.
Serve immediately.

Dinner

A recipe from Betty Crocker

https://www.bettycrocker.com/recipes/skinny-chicken-milanese-with-balsamic-arugula-salad/cdeaf742-a428-40f5-8ccd-954d66116640