Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup dijon mustard
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3/4 cup grated parmesan cheese
- 6 tablespoons all purpose flour
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dry mustard
- 1 teaspoon minced fresh thyme
- 1 1/2 teaspoons dijon mustard
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons finely grated lemon peel
- 1/2 teaspoon coarsely ground black pepper
- 1 1/3 cups buttermilk
- 2 garlic cloves, pressed
- 6 chicken breast halves with skin and bones (about 4 pounds)
- 1 1/3 cups panko (japanese breadcrumbs)*
- 3 tablespoons butter, melted
- 1 5-ounce package arugula
- 1 ounce parmesan cheese, shaved with vegetable peeler into strips
- Carbohydrate 23 g(8%)
- Cholesterol 86 mg(29%)
- Fat 34 g(52%)
- Fiber 2 g(9%)
- Protein 30 g(61%)
- Saturated Fat 11 g(57%)
- Sodium 593 mg(25%)
- Calories 515
PreparationFor marinade: Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally. For coating: Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer. For salad: Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper. Place 1 chicken breast on each plate. Divide salad among plates and serve. Available in the Asian foods section of some supermarkets and at Asian markets.
PreparationFor marinade: Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally. For coating: Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer. For salad: Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper. Place 1 chicken breast on each plate. Divide salad among plates and serve. Available in the Asian foods section of some supermarkets and at Asian markets.
