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Meal Planning Meal Planning

Crispy Balsamic Chicken

Posted by on May. 3, 2012 at 7:47 PM
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1 mom liked this


Ingredients

  • 1 pound(s) carrots, thinly sliced at an angle
  • 2 teaspoon(s) extra virgin olive oil
  • 1 cup(s) panko (Japanese-style bread crumbs) or regular 
  • 1 1/4 pound(s) skinless, boneless thin-sliced chicken-breast cutlets
  • 1 tablespoon(s) Dijon mustard
  • 1/2 cup(s) balsamic vinegar, for glaze
  • 1 tablespoon(s) balsamic vinegar
  • 5 ounce(s) baby arugula
  • 1/2 cup(s) fresh basil leaves, torn

Directions

  1. Preheat oven to 450 degrees F. On jelly-roll pan, toss carrots with oil and 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until crisp-tender. Transfer carrots to large bowl to cool.
  2. While carrots cook, place panko on large plate. In medium bowl, toss chicken with mustard and 1/4 teaspoon freshly ground black pepper until well coated. Coat chicken with panko, pressing to adhere. Arrange chicken on rack fitted into same jelly-roll pan. Bake 12 to 14 minutes or until juices run clear when pierced with tip of knife (165 degrees F).
  3. Meanwhile, in 1-quart saucepan, heat 1/2 cup vinegar and 1/8 teaspoon each salt and freshly ground black pepper to boiling on high; reduce heat to simmer 8 to 12 minutes, or until syrupy.
  4. To same bowl as carrots, add arugula, basil, and remaining tablespoon vinegar, tossing to mix. Serve salad with chicken and balsamic glaze.


by on May. 3, 2012 at 7:47 PM
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