Crusty Chicken Breasts with Chopped Salad

Colin Mochrie's Crusty Chicken Breasts with Chopped Salad

CRUSTY CHICKEN BREASTS:
3/4 cup fresh bread crumbs (175 ml)
1/4 cup grated Parmesan cheese (50 ml)
1 tsp. grated lemon rind (5 ml)
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 lb/ 500g)
Pinch each salt and pepper
2 tbsp olive oil (25ml)

SALAD:
2 tbsp chopped fresh basil (25ml) or 1/2 tsp (2ml) dried
2 tbsp olive oil (25ml)
1 tbsp each balsamic vinegar and lemon juice (15 ml)
Pinch each salt and pepper
6 cups arugula, trimmed (1.5 L)
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion (50 ml)

In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind.
Pour egg into a second shallow dish.
Sprinkle chicken salt and pepper. Dip each breast into egg, turning to
coat; dip into crumb mixture, turning and pressing to coat evenly. In a
large skillet, heat oil over medium-high heat; cook chicken for about 5
minutes per side or until browned and no longer pink inside.

Meanwhile, in a large bowl, whisk together basil, oil, vinegar, lemon
juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat.

Divide salad among plates; top each with chicken.

Find this recipe at:

http://inet-recipes.blogspot.com/