Chicken Arugula

• 1- 1/2 pound Boneless Skinless Chicken Breast
• 3 cups Panko Breadcrumbs
• 1 Tablespoon Dried Parsley (or Fresh If You Have It!)
• 1/4 cups Parmesan Cheese
• 2 Eggs
• 1 Tablespoon Water
• Salt And Pepper To Taste (I Prefer Kosher Or Sea Salt)
• Olive Oil For Sauteing
• 1 bag (7 Oz. Size) Baby Arugula
• 4 ounces, weight Fresh Mozzarella
• 1 pint Grape Tomatoes, Halved
• 1/4 Red Onion
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Salt And Pepper To Taste (Kosher Or Sea Salt)

1. Pound chicken thin, and cut into pieces that are reasonably sized for a serving.
2. I find when I buy whole boneless breasts and pound them, I can usually get 3 or 4 pieces out of each one.
3. Season breadcrumbs with parsley, parmesan, and salt and pepper; mix thoroughly.
4. Beat eggs with the water (the water helps the egg wash go much further) and season with salt and pepper.
5. Coat the bottom of a large saute pan with olive oil and turn heat on to medium-high.
6. Dip chicken in egg, and then coat in breadcrumbs.
7. When the oil is hot, saute chicken a few pieces at a time.
8. While chicken is cooking, ready your salad ingredients.
9. Combine arugula, fresh mozzarella, grape tomatoes, and red onion in a large salad bowl.
10. I find salad dressing to be a very personal thing.
11. Some people like a lot of vinegar, some only like a little.
12. I good rule of thumb to follow is 1:2 or 1:3 vinegar to oil ratio.
13. Then sprinkle with salt and pepper to taste.
14. Serve cold, crisp salad on top of the warm, crunchy chicken.
15. Yum!
16. Heavenly!

chicken, breadcrumbs, parsley, parmesan cheese, eggs, water, salt, olive oil, arugula, mozzarella, grape tomatoes, red onion, extra virgin, vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-arugula/ (may not work)