Crispy Balsamic Chicken

By Caryl

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)
• 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

Details

Cooking time 30mins
Adapted from goodhousekeeping.com

Preparation

Step 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.
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).
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.
To same bowl as carrots, add arugula, basil, and remaining tablespoon vinegar, tossing to mix. Serve salad with chicken and balsamic glaze.


Nutritional Information
(per serving)
Calories 370
Total Fat 9g
Saturated Fat 1g
Cholesterol 78mg
Sodium 440mg
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars --
Protein 33g