Small Farm - All Natural Chicken Recipe
Lightly Breaded with Arugula Salad Topped with Tangy Tomato, Garlic, Onion and Lemon
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Ingredients
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Chicken
Salad
Method
Preparing the Chicken
- 1
Prep the Chicken
Start by placing the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about 1 inch). This will help them cook evenly.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs. Dip each chicken breast first in the flour, coating it completely, then in the egg, and finally in the breadcrumbs. Ensure an even coating.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for 5-7 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C). Remove from heat and let rest.
Making the Salad
- 4
Prepare the Vegetables
While the chicken is cooking, wash and dry the arugula. Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic.
- 5
Make the Dressing
In a small bowl, whisk together the juice of the lemon, extra virgin olive oil, minced garlic, salt, and black pepper to create a tangy dressing.
- 6
Assemble the Salad
In a large bowl, combine the arugula, cherry tomatoes, and red onion. Drizzle the dressing over the salad and toss gently to combine.
Serving
- 7
Plate the Dish
Slice the cooked chicken breasts and place them on a serving plate alongside the arugula salad. Optionally, drizzle any remaining dressing over the chicken for added flavor.
