Ingredients
marinade
- 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 freshly ground black pepper
- 6 chicken breast halves with skin and bones (about 4 pounds)
coating
- 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 ground black pepper
- 3 tablespoons butter, melted
salad
- 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
Description
Oven-baked Chicken Satisfies On Both Speed And Healthfulness, Offering A Crispy, Tasty Coating And Moist Meat With Less Fat And Fewer Calories.
Bon Appetit Magazine
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