Pan Fried Chicken with Roasted Apples

By learen

Ingredients

• 2 med pink lady or gala apples (1 lb) cut into 12 wedges
• 3 T olive oil
• 1 T honey
• 1 T fresh rosemary leaves coarsely chopped or 1/2 t dried thyme
• 1 t salt
• 1/2 t pepper
• 4 med boneless skinless chicken breasts about 2 lbs
• 1 egg white, lightly whisked with 1 T Dijon mustard
• 1/2 c whole wheat breadcrumbs, preferably panko style
• 4 c baby arugula

Details

Servings 4

Preparation

Step 1

Heat the oven to 425. Toss the apples with 1 t of olive oil, honey, and rosemary on a rimmed baking sheet. Season with 1/2 t salt and 1/4 t pepper. Roast the apples, tossing once, until tender and golden brown, 25-30 min.
Meanwhile, pat chicken dry with paper towels and season with remaining salt and pepper. Dip in egg white mix, letting excess drip off then dredge in breadcrumbs, pressing gently to adhere.
heat 1 T oil in a large nonstick skillet over mid high heat. Cook chicken in two batches until golden 2-3 min per side, adding the remaining 1 T oil between batches. transfer chicken to a baking sheet and cook in the oven until no longer pink in the center 12-15 min.
Toss roasted apples with arugula in a large bowl and serve alongside the chicken.