Ingredients
2
egg whites
2
boneless skinless chicken breasts (4 oz each)
1/2
cup Progresso™ plain panko crispy bread crumbs
1
teaspoon Italian seasoning
1/8
teaspoon crushed red pepper flakes
1/8
teaspoon salt
2
tablespoons balsamic vinegar
1
teaspoon sugar
1/2
teaspoon ground black pepper
1/8
teaspoon salt
1
teaspoon olive oil
1/2
cup red onion, thinly sliced
4
cups baby arugula, from 5-oz container
1 1/2
cups quartered cherry tomatoes
2
tablespoons shaved Parmesan cheese
Preparation
Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.
