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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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Parmesan Encrusted Chicken with Arugula & Lemon Vinaigrette
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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