Chicken Breasts With Salad Topping Recipes

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

Steps:

• Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
• Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
• Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 1/2 hours.
• Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
• When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.