Happy Mother’s Day to my fiesty momma (and Happy Birthday to my daddio)! There are so many brunchy recipes out there right now for Mother’s Day – and I love it. But my mom, she isn’t a brunch kind of lady (last year I made her a Greek Chicken Pizza – that she loved, I’m happy to report).
My mom is very set in her ways when it comes to food. Every now and then we can get her to try something new, but sometimes I have to trick her. It comes from a place of love, I promise. Like sometimes I don’t tell her that I used Splenda instead of sugar, or almond meal instead of breadcrumbs. Because if I did, she just wouldn’t eat it.
This Parmesan Crusted Chicken with Arugula Salad is something I ordered at a chain restaurant not that long ago while at dinner with one of my sister’s. I loved the concept, and was excited about the flavors, but it ended up being just so-so, and that made me sad. I was for sure this was a dish I could get my mom to love – especially since the Italian lady in her enjoys similar meals like this.
After a bit of trial and error, I finally nailed this dish. Typically, you may find this recipe made with breadcrumbs of some sort, and fried in oil. But I lightened it up with almond meal (that I bought in bulk on Amazon – WHO HAVE I BECOME?! Clearly, I like cooking with almond flour?), and baked in the oven at 350. The trick to bringing out the flavor was fresh lemon and a teensy bit of olive oil at the very end. I also wanted flavorful bites of bursting tomato to add with the arugula salad to balance the peppery taste from the arugula.
- 6 boneless, skinless chicken breasts, pounded thin
- 1 1/2 cups almond meal
- 1 tbsp Italian seasonings (oregano, basil, etc)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil, plus more to taste
- 2-3 cups fresh arugula
- 1 cup cherry tomatoes
- 1 tbsp garlic, minced
- 2-3 lemons
- Preheat oven to 350. Line a baking sheet with parchment paper. Pound the chicken breasts until they are 1/4 inch thin. Or buy thinly sliced boneless, skinless breast.
- Combine the almond meal flour, salt, pepper, Italian seasonings, and 1 cup of Parmesan cheese on a plate. On a separate plate, beat the eggs with 1 tablespoon of water. Dip chicken breast into the egg mixture and dredge both sides in the flour mixture, pressing lightly. Repeat for all 6 breasts. Bake for 20 minutes, flipping halfway through for even browning.
- Heat 1 tablespoon of olive oil in a saute pan. Add the garlic and cook, stirring constantly, until fragrant. Add the tomatoes to cook, stirring frequently, until the tomatoes have begun to burst, 8 to 10 minutes. Turn off the heat and let the tomatoes stand while you finish chicken.
- When chicken is done cooking, drizzle fresh lemon juice and olive oil VERY sparingly - a little goes a long way! Toss the arugula with salt, pepper, olive oil, and fresh lemon. Place a mound of salad with bursting tomatoes and a chicken breast. Serve with extra grated Parmesan.
See how the rest of the #SundaySupper crew is celebrating Mother’s Day today!
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
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