From the kitchen of Erin and Drew P.
1. 2 chicken breasts (about 1 pound)
2. 2 cups fine breadcrumbs
3. 1 package of baby arugula
4. 1 large tomato cut into bite sized chunks
5. ¼ cup of good quality, grated Parmesan cheese
6. ½ to 1 cup of toasted walnuts
7. 2 tablespoons of walnut oil
8. Juice of a lemon
9. Olive Oil
10. Butter
11. Salt and pepper to taste
1. Sourdough Bread
2. Red Pepper Flakes
1. Place breadcrumbs in a flat dish and press the breadcrumbs into the chicken, trying to get as much coverage as possible. Let rest.
2. Toast the walnuts by baking in oven at 350 degrees until browned, making sure to not over toast. About 10 minutes.
3. Sauté the chicken in a pan with a little olive oil and butter until browned and cooked through.
4. In a large bowl mix the Arugula, tomatoes, Parmesan cheese, walnut oil, lemon juice, toasted walnuts and salt and pepper to taste.
5. Serve the arugula mixture on a plate next to the warm chicken.
In our house, we serve with a piece of sourdough bread and good quality butter. You can also add red pepper flakes for a touch of spice and extra lemon juice to taste.
