Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

Name: Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad
Yield: Serves 4
Ingredients: 2 (6- to 8-ounce) organic, boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick; , Salt and pepper; ½ cup, whole-wheat flour; 2 large organic, eggs; ½ cup 100 percent whole-wheat, panko bread crumbs; 1 ounce, Parmesan cheese, grated (½ cup); ½ teaspoon, garlic powder; ½ teaspoon, dried oregano; 5 tablespoons, cold-pressed extra-virgin olive oil; 1 tablespoon, white wine vinegar; 1½ teaspoons, minced shallots; ½ teaspoon, Dijon mustard; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 12 ounces, cherry tomatoes, halved; ½ head, radicchio (5 ounces), cored and sliced thin; 2 ounces (2 cups), baby arugula

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A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES4

TIME1¼ hours

Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Instead of a layer of cheese, we added a smaller amount of grated Parmesan to our whole-wheat breading, boosting the flavor with Italian seasonings. Using a nonstick skillet helped us use a moderate amount of oil while still browning the cu...

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