Best 5 Parmesan Crusted Chicken With Arugula Salad Recipes

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Parmesan crusted chicken with arugula salad is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of crispy Parmesan cheese and tender chicken is sure to please everyone at your table. The arugula salad provides a refreshing contrast to the richness of the chicken, and the balsamic vinaigrette dressing adds a touch of sweetness and acidity. If you are looking for a new and exciting way to enjoy chicken, give this recipe a try. You won't be disappointed!

Here are our top 5 tried and tested recipes!

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD



Parmesan-Crusted Chicken with Arugula Salad image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 13

1 tablespoons whole grain mustard
1 units eggs
1 cups bread crumbs
1.33333333333 cups parmesan cheese
1 teaspoons lemon peel
4 units chicken breasts
0.25 cups basil
1 tablespoons balsamic vinegar
2 teaspoons olive oil
0.125 teaspoons salt
2 bunches watercress
3 units plum tomatoes
0.5 units red onion

Steps:

  • 1. Coat a broiler-pan rack with cooking spray. Preheat the broiler. In a shallow bowl, combine the mustard and egg white. In another shallow bowl, combine the bread crumbs, cheese, and lemon peel. Dip the chicken into the mustard mixture, turning to coat, and then into the bread-crumb mixture, pressing to coat thoroughly with crumbs. Place the chicken on the prepared rack.
  • 2. Broil 6" from the heat for 10 minutes, turning once, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the chicken browns too quickly, turn off the broiler and bake the chicken in a 350°F oven for 15 minutes, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
  • 3. Meanwhile, in a medium bowl, whisk together the basil, vinegar, oil, and salt. Add the watercress or arugula, tomatoes, and onion, and toss to coat well. Evenly divide the salad among 4 plates. Top each with a chicken breast.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD



Parmesan-Crusted Chicken With Arugula Salad image

This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!

Provided by LifeIsGood

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1/2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)
1/2 teaspoon water
4 cups packed arugula (I've also used a spring mix)
1 cup cherry tomatoes, halved

Steps:

  • Preheat the oven to 475 degrees.
  • In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
  • Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
  • Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
  • Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
  • Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
  • Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
  • Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
  • Spoon the salad onto plates, top with the chicken and serve!

Nutrition Facts : Calories 291.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 119.9, Sodium 438.4, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 41.9

PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  • Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
  • Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

PARMESAN CRUSTED CHICKEN



Parmesan Crusted Chicken image

The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.

Provided by Hellmann's

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 4

½ cup Hellmann's® or Best Foods® Real Mayonnaise
¼ cup grated Parmesan cheese
4 (5 ounce) boneless, skinless chicken breast halves
4 teaspoons Italian seasoned dry bread crumbs

Steps:

  • Preheat oven to 425 degrees F.
  • Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
  • Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  • Bake 20 minutes or until chicken is thoroughly cooked.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g

Tips:

  • To ensure your chicken breasts cook evenly, pound them to an even thickness before cooking.
  • Don't overcrowd the pan when searing the chicken. If necessary, cook the chicken in batches.
  • Use a high-quality Parmesan cheese for the best flavor.
  • If you don't have arugula, you can substitute another type of leafy green, such as spinach or kale.
  • Be sure to wash the arugula thoroughly before using it in the salad.
  • For a tangy dressing, use a combination of lemon juice, olive oil, and Dijon mustard.
  • Season the salad to taste with salt and pepper.

Conclusion:

Parmesan crusted chicken with arugula salad is a delicious and healthy meal that is perfect for any occasion. The chicken is juicy and flavorful, and the arugula salad is a light and refreshing complement. This dish is sure to please everyone at your table.

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