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Baked Chicken Milanese with Arugula and Tomatoes
4 points
Ingredients
  • subheading: FOR THE SALAD:
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 5 medium ripe tomatoes, diced
  • ¼ small red onion, sliced thin
  • 1 tbsp chopped fresh basil
  • kosher salt and pepper to taste
  • 6 cups baby arugula
  • subheading: FOR THE CHICKEN:
  • 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
  • ¾ cup whole wheat Italian seasoned breadcrumbs
  • ⅓ cup grated Romano cheese (or parmesan)
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • kosher salt
  • fresh cracked black pepper
  • olive oil spray (I used my misto)
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