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Parmesan Encrusted Chicken with Arugula & Lemon Vinaigrette
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Ingredients:
| 2 Parmesan Encrusted Chicken Breasts, from Festival Foods Meat Counter |
| 4 oz Arugula |
| 5-6 oz Shaved Parmesan or Montamore Cheddar Cheese |
| 1/4 Cup Olive Oil |
| 2 Tbsp Fresh Squeezed Lemon Juice |
| Pinch of Salt & Pepper |
Directions:
- Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
- Place both chicken breasts in the baking dish and cover with aluminum foil.
- Bake for 40-45 minutes or until the internal temperature is 165 degrees F.
- Remove from the oven and let sit for about 5 minutes.
- While the chicken bakes, prepare the dressing. Combine the olive oil, lemon juice, and pinch of salt and pepper. Whisk to combine. Taste and adjust the seasoning as necessary.
- Assemble the salads. Divide the arugula between 2 large plates. Top with cheese. Add one chicken breast to each plate. Drizzle with the dressing and serve immediately. Enjoy!
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