Baked Chicken Milanese
with lemony arugula / basil tomato orzo

Name: Baked Chicken Milanese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Chicken breast tenders (sub boneless, skinless chicken breasts sliced); 2 Eggs; 3/4 cup Panko breadcrumbs; 1/2 tsp Oregano, dried; 1 1/2 tsp Salt; 1/2 tsp Black pepper; 3 oz Arugula, baby (sub baby spinach); 2 tsp Oil, olive; 2 tsp Lemon juice; 3/4 cup Pasta, uncooked orzo; 1/4 oz Basil, chiffonade; 1 Tomatoes, medium, diced; 1 Tbsp Oil, olive; 2 tsp Vinegar, balsamic

Active: 45 Total: 45

Original GF Paleo Vegetarian

Bake this breaded chicken to simplify your dinner prep and cut back on calories. A simple lemon arugula adds a fresh, peppery complement to the crunchy chicken strips.

Ingredients

Metric

Servings:

Baked Chicken Milanese:

Chicken breast tenders (sub boneless, skinless chicken breasts sliced) - 1 lb
Eggs - 2
Panko breadcrumbs - 3/4 cup
Oregano, dried - 1/2 tsp
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp
Arugula, baby (sub baby spinach) - 3 oz
Oil, olive - 2 tsp
Lemon juice - 2 tsp

Basil and Tomato Orzo:

Pasta, uncooked orzo - 3/4 cup
Basil - 1/4 oz , chiffonade
Tomatoes, medium - 1 , diced
Oil, olive - 1 Tbsp
Vinegar, balsamic - 2 tsp

Prep

Cook pasta - Double if making Thursday's meal. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
Basil / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)
Chicken breasts - Slice chicken into strips (if not already sliced). Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. Combine panko, oregano, salt and pepper in a container with a lid or Ziploc bag.

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Make

Heat oven to 375F / 190C degrees.
While oven heats, toss pasta (remember to reserve half if doubled for Thursday) with basil, tomatoes, oil (the portion for pasta) and vinegar. Season with some salt and pepper.
Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats chicken. Brush sheet pan with some oil and spread chicken out onto sheet pan. Bake for 12 to 15 minutes, until chicken is cooked through and golden. (Note: If crust is not turning golden brown you can turn the broiler on in the last minute of cooking to crisp it up a bit extra; just watch it closely so it doesn't burn.)
While chicken bakes, toss arugula in olive oil (the portion for chicken) and lemon juice.
Arrange chicken on serving plates and top with arugula.
Serve with pasta on the side and enjoy!

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