Chicken · Food and Libations · Recipes

Oven “Fried” Chicken with Lemon arugula Salad

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This recipe is an adaptation of Ina Garten’s Parmesan chicken breast with arugula (one of my favorite summer dinners). In this more ‘rustic’ version, I use chicken thighs, which are simply breaded, and then oven baked until crispy on the outside and juicy on the inside, then served up with a tangy lemon arugula salad. Simple and so scrumptious.
Here’s what you’ll need:
Four chicken thighs (bone-in, skin-on)
italian style bread crumbs
dried italian seasoning or herbs de provence
1/4 cup grated Parmesan cheese
one egg, beaten
1/4 cup cream or buttermilk
salt, pepper
For the Salad:
Arugula
one lemon, zest and juice
salt, pepper
1/4 C olive oil
1 tsp dijon mustard
fresh grated parmesan cheese
Pre-heat oven to 425. Start by beating your egg in a bowl and adding the cream, a pinch of salt and pepper, and a generous pinch of the dried herbs. Then, on a plate, mix bread crumbs, dried herbs, generous pinch of salt and pepper, and the cheese together.

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Next, dip each chicken breast first into the egg, then into the breading, coating both sides. Place on a baking sheet and bake for 35 minutes.pierce to check juices run clear. (Note there are no pics of the chicken dipping and coating as I have not yet found a way to successfully photograph this process without getting raw chicken all over my camera. I definitely could use an extra robot arm in the kitchen.)
While your chicken cooks, start the salad.
In a bowl, add in your lemon juice and zest

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add a generous pinch of salt and pepper and the dijon.

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stir, then whisk in olive oil.

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take a few large handfuls of arugula and place into the bowl

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add the fresh cheese

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Toss

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Serve on a plate with your oh-so-crispy and juicy chicken.

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Get the printable version HERE.

Bon Appetit!

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