Crispy Chicken Parm

• 1/2 c. grated Parmesan cheese
• 1/2 c. whole-wheat bread crumbs
• 1 1/4 lb. thin chicken cutlets
• 1/4 c. plain non-fat Greek yogurt
• 1/4 tsp. dried oregano
• 1 lb. tomatoes
• 1/4 c. finely chopped red onion
• 1/4 c. chopped fresh basil leaves
• 2 tbsp. Extra virgin olive oil
• 1 clove garlic
• 1/2 tsp. crushed red pepper
• 8 oz. shredded fresh mozzarella
• 2 c. arugula

1. Preheat oven to 475 degrees F. Spray jelly-roll pan with cooking spray.
2. In large dish, mix Parmesan and crumbs.
3. In medium bowl, toss chicken with yogurt, oregano, and 1/4 teaspoon salt.
4. Dredge 1 cutlet in crumb mixture, pressing to adhere; place on prepared pan.
5. Repeat with remaining cutlets.
6. Sprinkle remaining crumbs on tops of cutlets; spray with cooking spray.
7. Bake 10 to 15 minutes or until cooked through (165 degrees F).
8. Meanwhile, in medium bowl, mix tomatoes, onion, basil, oil, garlic, red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
9. Tomato mixture can be refrigerated up to 2 hours.
10. Sprinkle mozzarella over tops of hot chicken.
11. Divide arugula among 4 serving plates.
12. Top with cutlets.
13. Spoon tomato mixture on top.

parmesan cheese, bread crumbs, thin chicken cutlets, yogurt, oregano, tomatoes, red onion, fresh basil, extra virgin olive oil, clove garlic, red pepper, mozzarella, arugula

Taken from www.delish.com/recipefinder/crispy-chicken-parm-recipe-ghk0913 (may not work)