Panko-crusted Lemon Chicken Served over Arugula and Tomato Salad

Great idea for a nice light summer meal.  Try this recipe for Panko Crusted Lemon Chicken served with Arugula and Tomato Salad.

 

INGREDIENTS
Crust
1 ½ cups panko crumbs
½ cup chopped parsley
2 garlic cloves, minced
Salt and pepper
2 tsp dried oregano
8 skinless boneless chicken breasts

Sauce
2 garlic cloves minced
½ cup lemon juice
1/3 cup olive oil
1 tsp dried oregano
Salt and pepper

Arugula and Tomato Salad
3 cups arugula
1 cup diced tomato
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper

INSTRUCTIONS
1. Preheat oven to 400 F. Spray a large baking sheet with vegetable oil.
2. Combine ingredients for the crust on large plate.
3. Rub chicken breasts with oil. Pat crust over both sides of chicken and place on baking sheet.
4. To make the sauce: combine all ingredients and pour half over chicken. Bake for 20 – 30 minutes or until internal temperature reaches 160 F. Pour remaining sauce over chicken.
5. To make the salad: Combine arugula, tomatoes, olive oil, lemon juice and salt and pepper. Spread over large serving platter and top with chicken.
NOTES
Serves: 8
Prep Time: 20min
Cook Time: 30min

Nutritional Information per Serving
Calories 320
Fat 13.5g
Saturated Fat 2.4g
Cholesterol 68mg
Sodium 287mg
Carbohydrate 18g
Fibre 1g
Sugars 3g
Protein 30.2g