Crispy Balsamic Chicken

[jessicasmom1]

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

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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.