Chicken Parmesan with Arugula & tomatoes

I recreated this dish a day after eating it at a local Italian restaurant so it could be served in our home and yours! You will love this healthy version of a traditional Chicken Parmesan.

Ingredients:

4 skinless boneless chicken breasts
2 eggs
2 cups panko bread crumbs
3-4 tablespoons olive oil
1 cup arugula
1/2 cup grape tomatoes
1 lemon, juiced
Salt
Pepper
1 cup parmesan cheese, grated 

Method:

Pound 4 skinless boneless chicken breasts in a Ziploc so they are thinner and will cook evenly. Take out of Ziploc and season with salt and pepper.

Dip pounded chicken breasts in egg wash (2 eggs beaten).

Next, dip chicken breasts in a mixture of 2 cups of Panko Bread crumbs with 1 cup Parmesan cheese, salt and pepper. Pat the bread crumb mixture to the chicken breasts so it will adhere.

Heat 3 -4 Tbs Olive Oil on medium heat and sauté the crusted chicken breasts for 6 min on each side.

Toss 1 cup arugula and 1/2 cup grape tomatoes halved that have been tossed in fresh squeezed lemon juice.

Plate chicken and top with arugula mixture.