Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil until itÂ’s crispy—is the gold standard. But there's no denying that in the past 20 years two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies on both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and youÂ’ve got dinner.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Chicken Mustard Bake Marinate Kid-Friendly Quick & Easy Dinner Lemon Arugula Bon Appétit Small Plates
  • 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.

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