Arugula

This recipe comes from Ashley M Conway who says, "I have a HUGE passion for cooking fresh, local food and pairing it with wine.  This recipe I find to be fast, light and springy and I would pair it with a sauvignon blanc or if you're and Italian wine junkie a vernaccia."

Use good judgement since it's chicken - be sure chicken is cooked thoroughly for your safety

Oven to 425

Pour 3 handfuls bread crumbs onto cookie sheet, drizzle lightly with olive oil and mix around with a fork until well combined

Roast bread crumbs on cookie sheet for a few minutes until lightly brown (keep your eye on these and remix once to ensure even browning, easy to overbrown)

4 pieces of boneless/skinless chicken breast (I pound the chicken WAY down to about 1/2 inch thick - or you could buy cutlets that are already thin)

Set up dredging stations and coat each piece of chicken in order 1. flour - light coating 2. Beaten Egg 3. Roasted Bread Crumbs (pack the bread crumbs on to coat using fingers to press it on as needed)

Bake chicken directly on foil on the actual oven rack (helps avoid sogginess that can occur in baking pans) 

Bake about 15 min. (do not turn or fuss with chicken during baking time) - 

Meanwhile, shake to combine in a dressing jar 2 glugs olive oil, juice of 1 lemon, salt and pepper

In salad bowl add bunch of arugula, red onion slices   ---- dress/toss salad just before serving 

serve on a plate with chicken and salad overlapping each other 

I love to cut a bit of chicken and eat it right in the same bite with the salad a great combination of flavors.

Enjoy the arugula!!!