Recipe courtesy of Bobby Deen
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, Parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn. Meanwhile, toss together the lemon juice, oil, arugula and remaining salt and pepper in a large bowl. Evenly divide the salad among 4 plates and top with the chicken. 

Per Serving: 285 Cal; 34g Protein; 6g Tot Fat; 2g Sat Fat; 3g Mono Fat; 22g Carb; 2g Fiber; 3g Sugar; 159mg Calcium; 3mg Iron; 814mg Sodium; 69mg Cholesterol

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crunchy Parmesan Chicken Tenders

Recipe courtesy of Giada De Laurentiis

Parmesan Chicken

Recipe courtesy of Ina Garten

Chicken Parmesan

Recipe courtesy of Tyler Florence

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Ellie Krieger

Lighter Chicken Parmesan

Recipe courtesy of Ree Drummond

Classic Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Crunchy Cereal Chicken Fingers

Recipe courtesy of Ree Drummond

Chicken Parmesan Stuffed Shells

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories