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Seed-Breaded Chicken with Arugula
Recipes
Seed-Breaded Chicken with Arugula
2 servings
30 minutes total
Ingredients
  • Nonstick aluminum foil
  • 1 small red onion, thinly sliced
  • ¼ cup egg substitute (or 1 large egg, beaten)
  • 4 tablespoons lite honey mustard dressing, divided
  • 1 slice Bakery sprouted (or seeded) bread
  • 5 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons ground flax seeds
  • ¾ lb chicken tenderloins
  • 4 oz baby arugula
  • 1 cup grape tomatoes, halved
Steps
  1. Preheat oven to 400°F. Line baking sheet with foil. Slice onion (½ cup). Whisk egg substitute and 2 tablespoons dressing in shallow dish until blended. Tear bread, then place bread pieces, 2 tablespoons Parmesan, and ground flax seeds in food processor bowl; process into fine crumbs, then transfer crumbs to second shallow dish.
  2. Dip chicken, 1 piece at a time, into egg mixture, then into breadcrumb mixture, turning to evenly coat with breadcrumb mixture. Place on baking sheet (wash hands). Bake 16–18 minutes or until crisp and chicken is 165°F.
  3. Halve tomatoes. Place remaining ingredients (except dressing) in large bowl. Add remaining 2 tablespoons dressing; toss to coat. Divide salad between serving plates, top with chicken.

Amount per ½ recipe serving: Calories 480, Total Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Chol 105mg, Sodium 640mg, Total Carb 32g, Fiber 7g, Sugars 9g, Protein 48g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 20%