I’ve always liked healthy food, heck, I’ve always liked all food. A distaste for the healthy stuff is not the reason my behind is larger than I would like, the problem is I like unhealthy food just as much as (okay more than) healthy food. I mean, come on, does anyone ever really get a craving for something low-fat? I sure didn’t, until now….This chicken is so freaking good, and I’m not even a big chicken person. I usually prefer to eat mammals and fish. I don’t know exactly what it is, but I loved it. It tastes like it’s fried but it’s not. Magic! And the combo of the peppery arugula with the sweet tomato and the crunch from the onion mmmm mmmm mmmm. You should go make this for me right now.
- 3 boneless skinless chicken breasts, sliced in half lengthwise
- 1 1/4 cups seasoned breadcrumbs
- Non-stick Cooking spray
- 2 egg whites beaten
- kosher salt
- fresh pepper
- 2 TB balsamic vinegar
- 1 TB olive oil
- 3 medium tomatoes, diced
- 6 cups baby arugula
- 1/4 small red onion, sliced thin
1. Preheat the oven to 425 degrees. Spray a large baking sheet with non-stick spray and set aside.
2. Beat the egg whites in a bowl and then pour into a shallow dish. Pour the breadcrumbs into another shallow dish.
3. Cut the chicken breasts in half to make 2 cutlets per breast. Season the chicken with salt and pepper. Dip each chicken cutlet in the egg and then into the breadcrumbs, pressing firmly to adhere.
4. Place the chicken on the prepared baking sheet and spray the tops of the chicken lightly with cooking spray. Bake, turning once halfway, for about 15 minutes, until no longer pink in the center.
5. While chicken is baking, whisk the olive oil and balsamic vinager togehter in a medium bowl; season with salt and pepper. Add the diced tomatoes and onion and toss to combine. Let sit 5 minutes.
6. Just before chicken is ready, add the arugula to the tomato mixture and toss to combine. Top each chicken piece with salad mixture and serve.
Source: Skinny Taste