• Ingredients: 39
  • Serves: 6

Oven-baked chicken breasts with lemon-mustard arugula salad with fresh lemon juice, minced shallot, dijon mustard, minced fresh thyme, salt, extra-virgin olive oil, 5-ounce package arugula, parmesan cheese, shaved with vegetable peeler into strips.

Ingredients

Marinade:

Coating:

  • 1 1/3 cups panko *
  • 3/4 cup grated Parmesan cheese
  • 6 tbsps. all purpose flour
  • 1 tbsp. minced fresh thyme
  • 1 1/2 tsps. finely grated lemon peel
  • 1 1/2 tsps. dry mustard
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3 tbsps. butter, melted

Salad:

Cod:

  • 1 8-ounce bottle clam juice
  • 1 cup dry white wine
  • 1 12-ounce cod fillet, cut into 4 equal pcs.

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

For marinade:

  1. Step 1 Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.

    For this step you will need

For coating:

  1. Step 2 Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets.

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  2. Step 3 Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up.

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  3. Step 4 Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast.

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  4. Step 5 Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.

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For salad:

  1. Step 6 Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.

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  2. Step 7 Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.

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Nutrition information

Calories 713 Carbohydrates 22 g (7%)
Fat 45 g (69%) Protein 54 g (109%)
Saturated Fat 14 g (72%) Sodium 1,244 mg (52%)
Polyunsaturated Fat 6 g Fiber 2 g (8%)
Monounsaturated Fat 21 g Cholesterol 160 mg (53%)