03 Oct Parsley and Bread Crumb Baked Chicken and Arugula Salad
It’s Recipe Thursday and here’s one of my favorite easy dinners!
Parsley Bread Crumb Baked Chicken
1 chicken cut up about 3 lbs
1/3 cup plain breadcrumbs
3 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
Salt & freshly ground black pepper to taste
Preheat oven to 450 F.
Sprinkle the chicken all over with salt and pepper.
Place the pieces skin side up in a baking pan and bake for
While chicken is baking, in a bowl combine the bread
crumbs, parsley, garlic, oil, and salt and pepper to taste.
Brush the chicken with the mustard.
Sprinkle with the bread crumb mixture, patting it on so
that it sticks to chicken.
Bake for 20 to 30 minutes more, or until the juices run
clear when the chicken is cut near the bone.
Serves 4 (hot or cold)
1 bunch arugula, washed and dried
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1 ounce parmigiano-reggiano cheese
Cut off the arugula stems.
Tear the leaves into bite sized pieces.
In a large bowl, whisk together the oil, vinegar, and
salt and pepper to taste.
Add the arugula and toss well.
Pile the salad on two plates.
With a vegetable peeler, shave the cheese over the salad.
For variety add sweet grape tomatoes.