Chicken Parmesan with Arugula & Lemon Vinaigrette

Ingredients

For the rice

• 1 cup uncooked 4Sisters arborio rice
• 2 cups chicken broth
• 2 tbsp. butter
• Lemon peel from one lemon

For the chicken

• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup flour, seasoned with salt, pepper, garlic & onion powder
• ½ cup shredded parmesan cheese
• 1 ½ cup panko breadcrumbs
• 2 large eggs
• 1 tsp. salt
• ½ tsp pepper
• ¼ tsp. thyme
• 1 tbsp. olive oil
• 1 tbsp. butter

For the salad

• 5 oz. arugula
• ½ cup olive oil
• ¼ cup fresh lemon juice
• Salt & pepper, to taste

Instructions

1. Cook 1 cup of raw 4Sisters arborio rice, according to pkg directions, substituting chicken broth for water. Add lemon peel before cooking, remove when rice is done.
2. Bread the thin chicken breasts in egg, then seasoned flour, then breadcrumbs & parmesan mixture.
3. Cook chicken on medium-high heat for about 3 minutes on each side.
4. Serve chicken over rice, top chicken with Arugula salad.

Notes

• Serves 4