Chicken Parmesan With Basil Dressing

• 1 1/2 cups stale breadcrumbs
• 1 oz Parmesan cheese, finely grated
• 2 tbsp fresh flat-leaf parsley leaves, finely chopped
• 1 1/2 lb chicken breasts
• 3/4 cup all-purpose flour
• 2 None eggs, beaten lightly
• 1 bunch fresh basil, firmly packed
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 9 oz curly endive, to serve
• 5 oz baby arugula, to serve

1. Preheat oven to 350u0b0F.
2. Combine breadcrumbs, cheese and parsley. Toss chicken in flour to coat, shaking off excess. Dip in beaten eggs then coat in breadcrumbs. Place on oiled baking trays and bake for 20 mins, or browned lightly and cooked through.
3. Meanwhile, to make the basil dressing, in a blender or food processor, blend basil, olive oil, lemon juice and garlic until combined.
4. Serve chicken on a bed of endive and arugula. Drizzle with basil dressing.

breadcrumbs, parmesan cheese, parsley, chicken breasts, flour, eggs, fresh basil, olive oil, lemon juice, clove garlic, curly endive, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/30996 (may not work)