topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, shaking off the excess, then dip into beaten eggs, and finally coat with panko breadcrumbs.

Prepare the Chicken

Place the breaded chicken on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.

Bake the Chicken

While the chicken is baking, chop the arugula, avocado, cucumber, and tomato into bite-sized pieces. In a mixing bowl, combine the chopped ingredients.

Prepare the Salad

In a small bowl, whisk together 2 tablespoons of miso paste, 4 tablespoons of olive oil, 2 tablespoons of rice vinegar, and a pinch of salt to taste. Adjust seasoning as desired.

Make the Miso Vinaigrette

Drizzle the miso vinaigrette over the salad and toss gently. Once the chicken is done, serve it on a plate topped with the salad and crumbled gorgonzola cheese.

Combine and Serve

Chicken breasts

Panko breadcrumbs

Eggs

All-purpose flour

Gorgonzola cheese

Arugula

Avocado

Cucumber

Tomato

Panko breaded chicken

Make Panko Breaded Chicken Recipe in just 40m. topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese

Panko Breaded Chicken Recipe

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