Chicken Parmesan
20 MIN
| 4 | PERDUE® SIMPLY SMART® Lightly Breaded Chicken Breast Filets (20 oz.)
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| 2 | tablespoons lemon juice
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| 1 | teaspoon lemon zest
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| 2 | tablespoons olive oil
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| 1 | teaspoon Dijon mustard
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| 1/4 | teaspoon cracked black pepper
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| 1 | bag arugula
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| 1 | cup California endive, thinly sliced
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| 2 | plum tomatoes, diced
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| 2 | slices prosciutto, julienned, optional
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| 1 |
Heat chicken filets until crisp according to instructions on package.
TIP: Recipe Tip: To crisp prosciutto, bake for 4-5 minutes at 350 degrees. Watch portion sizes using this trick: a serving of poultry should be the size of a deck of cards. Lifestyle Tip: Don't skimp on sleep! Adults and children thrive on a combination of nutritious food, moderate activity and plenty of rest. |
| 2 | In a bowl, combine lemon juice and zest, olive oil, mustard and pepper; mix well. |
| 3 | Add arugula and endive; toss to coat. |
| 4 | Divide salad mixture among 4 plates, about 1 cup per plate. Top each with a crispy, hot PERDUE® SIMPLY SMART® Lightly Breaded Chicken Filet and garnish top with 1/3 cup diced tomato and approximately 1 tablespoon crisp-baked proscuitto shreds, if desired. |
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