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Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad
Ingredients
  • subheading: GATHER YOUR 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
  •  
  • note: Ingredient Note: Essential Nutrients i
  •  
  • View Nutritional Information i
  • subheading: KEY EQUIPMENT:
  • All-Purpose Whisks 12-Inch Nonstick Skillets
Steps
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