Chicken Cutlets Topped with Arugula Salad
Prep Time: 10 minutes
Cooking Time: 15 minutes
This is a delicious, fresh and light dish!
4 ounces arugula or mixed greens
1 cup tomato(es), grape or cherry
2 teaspoons vinegar, cider
1 tablespoon olive oil
2 teaspoons lemon(s), juice only
1 1/4 pounds chicken breast, boneless and skinless
1/3 cups bread crumbs, Italian herb flavored
1 egg(s), large
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray. Mix olive oil, vinegar and lemon juice in the bottom of a large bowl. Add Arugula and tomatoes and toss gently. Cut Chicken into 4 equal pieces, then flatten chicken pieces to one quarter inch thickness. Beat egg in a small bowl. Spread bread crumbs on a plate for dredging. Dip each piece of chicken in egg, then lightly coat in bread crumbs. Place on baking sheet. Spray tops with cooking spray and bake for approximately 15 minutes until cooked through and golden brown. Place chicken on plates and top with arugula salad.
Per Serving About: 290 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 150 mg cholesterol, 38 g protein, 9 g carbohydrates, 1 g dietary fiber, 350 mg sodium; WW Points plus value 7