Crunchy Parmesan Chicken with Arugula

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5

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Total Reviews: 6

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  • on March 31, 2014

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    have made this a few times also put it on a rack to crisp both sides very tasty

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  • 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!!!

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  • 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.

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  • 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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  • on January 19, 2012

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    Delightful recipe! Just made it tonight. Clean and bright citrusy flavors along with the parmesan. A lovely pairing. My husband and I, we both raved about it. I used more than two tablespoons of parmesan, about three and a half. Also, I added some leftover cherry tomatoes to the arugula. I will be making all the wonderful recipes on this episode. Thank you Bobby Deen, great show.

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  • on January 18, 2012

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    Made this chicken tonight and it was great! Made the following changes: used 1 whole egg, drizzled the bottom of the pan with olive oil. Whole egg, including the yolk provides iron and vitamins and hey, there's nothing wrong with a bit of olive oil! Try not to go to extremes Bobby, lets use the idea of the Mediterranean which are healthy and yummy and don't sacrifice flavor. Keep it up! Love your show!!!

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