CRISPY BAKED MILANESE CHICKEN ENJOY DAN:

              CRISPY BAKED MILANESE CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup Panko

1/2-cup coarsely grated Parmesan cheese

1/2-teaspoon smoked paprika

1/4-teaspoon black pepper, divided

4-tablespoons olive oil, divided

1-1/2-tablespoon Dijon mustard, divided

4-boneless, skinless chicken (6 Oz) pounded to 1/2-inch thick

4-garlic cloves, unpeeled

1-tablespoon aged balsamic vinegar

4-cups arugula salad mix

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a bowl, stir together panko, & next 3 ingredients, stir to combine.

2.   Add 1 tablespoon olive oil.

3.   Toss to combine.

4.   Rub 1-tablespoon Dijon mustard all over the chicken breasts.

5.   Then coat both sides with Panko mixture.

6.   Press the mixture into breasts coat.

7.   Place coated chicken breasts on rimmed baking sheet + garlic.

8.   Roast for 20 minutes, or chicken is cooked through & browned.

9.   Squeeze the roasted garlic into a bowl.

10 Add remaining olive oil, Dijon mustard, balsamic vinegar S & P.

11 Whisk to combine the dressing, mashing in the roasted garlic.

12 Place the chicken in a large bowl.

13 Add dressing & toss well to coat.

TO SERVE:

Place a piece of chicken on serving plates, with a mound of salad.

ENJOY DAY:                        BEAT WHATEVER THIS BAD STUFF IS!!!