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Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, Parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn.
Meanwhile, toss together the lemon juice, oil, arugula and remaining salt and pepper in a large bowl. Evenly divide the salad among 4 plates and top with the chicken.
Per Serving: 285 Cal; 34 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 22 g Carb; 2 g Fiber; 3 g Sugar; 159 mg Calcium; 3 mg Iron; 814 mg Sodium; 69 mg Cholesterol
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Caesar Salad with Grilled Shrimp
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By wenrae
new mexico
on April 01, 2013
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This was so good!!! I will be making it again and again. We had the Fresh Green bean Casserole with it and it was fantastic!!! Thanks Bobby. You Rock!!!
By marleen.portant...
Lakewood, CA
on February 08, 2013
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Really Good!!!! I don't like zest so I didn't use it. I also used a wire rack chicken was so crisp, exactly what you are looking for in a baked "fried" chicken. I also used Progresso Italian Style Panko. Since the panko is already seasoned I didn't use the lemon zest or parsley. My husband loved this and I will be making it again this week.
By er1019
Michigan
on April 08, 2012
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Wonderfully bright, zippy flavored chicken and, especially, the salad dressing. I made a couple changes - using one whole egg rather than wasting two yolks, and placing the coated chicken on a wire racked baking sheet. This second change allowed the chicken to crisp on both sides. Loved eating a bite of chicken with the arugula.
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