Photo: Anna Pelzer
Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
27 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
1269
Calories
64g
Protein
60g
Fat
119g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cups buttermilk
- 1/4 cup Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, pressed
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 6 chicken breast halves with skin and bones (about 4 pounds)
- 1 1/3 cups panko (Japanese breadcrumbs)*
- 3/4 cup grated Parmesan cheese
- 6 tablespoons all purpose flour
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter, melted
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1 5-ounce package arugula
- 1 ounce Parmesan cheese, shaved with vegetable peeler into strips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes