Looking for an easy dinner recipe for two?
Now this recipe is anything but new however I wanted to share my version because it’s super easy and yummy. This crusty chicken breast recipe makes for a fantastic lunch or dinner. If you end up making it I’d love to know your thoughts!
Ingredients
- 1-cup White bread crumbs (Store bought or make your own by putting a couple slices of bread in a food processor.)
- ¼ cup of grated Parmesan cheese
- Zest of 1 lemon
- 2 chicken breasts
- 2 eggs
Salad
- 1 bunch of arugula leaves
- ½ pkg. fresh basil
- 6 tomatoes, chopped
- ½ red onion, sliced
Dressing
- ¼ cup extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. lemon Juice
- Salt & Pepper
Serves 2 – plus leftovers for lunch the next day.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
- Place bread crumbs in a large bowl & add Parmesan cheese. Grate lemon and mix it in with the crumb mixture (Save lemons for later.)
- Wash and dry chicken breasts. Slice them in half to make 4 pieces and season. Beat eggs in a shallow bowl. Dip chicken first in eggs, then in crumb mixture, pressing crumbs to adhere. Place in a pan and chill in the refrigerator.
- Wash and chop vegetables. Place in a bowl and set aside.
- For the dressing, in another bowl mix the olive oil, balsamic vinegar, and lemon juice. Add salt and pepper to taste. Set aside.
- Heat a Tbsp. of olive oil in a large skillet. Sauté the chicken breast until brown and springy to the touch, about 5 to 10 minutes per side. Place chicken on serving plates. Toss vegetables with dressing and mound on top of chicken. Serve immediately.
*For a side option, try cinnamon and paprika roasted sweet potatoes. They add a sweet element to this savory dish. Enjoy!
