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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)
• 1.25 pound(s) skinless, boneless thin-sliced chicken-breast cutlets
• 1 tablespoon(s) Dijon mustard
• .5 cup(s) balsamic vinegar, for glaze
• 1 tablespoon(s) balsamic vinegar
• 5 ounce(s) baby arugula
• .5 cup(s) fresh basil leaves, torn

Description

This Easy Chicken Dish Pops With Flavor. Serve On Its Own Or Over Salads.

Delish