Pan Seared Chicken Breast with Arugula & Tomato
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 (6 oz) skinless, boneless chicken breasts
  • 2 cups McCormick Seafood Fry Mix
  • 2 eggs
  • 1 bunch fresh baby arugula roughly chopped
  • 3 ripe tomatoes roughly chopped
  • 4 large garlic cloves, chopped
  • 6 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • Parmigiano Reggiano Cheese for topping
  • 1 lemon
Instructions
  1. Rinse and pat dry chicken breasts. Tenderize the cutlets with a meat pounder until thin and even. Beat two eggs in a bowl.
  2. Dip cutlets into egg wash and dredge in the coat mix.
  3. Heat olive oil in a skillet over medium-high heat. Shake off extra coating and pan fry the cutlets in hot oil until both sides are golden brown, 3-4 minutes per side. Squeeze a little bit of fresh lemon juice on the top of the second side of each cutlet. Remove from heat and set aside in a warm place.
  4. Place arugula, tomato and garlic into a bowl. Drizzle olive oil and balsamic vinegar, add salt and pepper. Toss gently so that the salad is evenly coated.
  5. Place the chicken breast on the center of a pre-warmed plate. Top it with a generous portion of the salad mixture.
  6. Cut remaining half lemon into thin round slices and garnish each plate.
  7. Optional topping - finish with a generous toppling of shaved Parmigianno Regianno cheese. Bon Appetit!
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2015/04/pan-seared-chicken-breast-with-arugula-tomato/