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Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad


Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad Recipe

Ingredients:
  • 1 1/3 cups buttermilk
  • 1/4 cup Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 6 chicken breast halves with skin and bones (about 4 pounds)
  • 1 1/3 cups panko (Japanese breadcrumbs)*
  • 3/4 cup grated Parmesan cheese
  • 6 tablespoons all purpose flour
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons butter, melted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 5-ounce package arugula
  • 1 ounce Parmesan cheese, shaved with vegetable peeler into strips
Directions:
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