Lunch: Crispy Balsamic Chicken

This easy chicken dish pops with flavor. Serve on its own or over salads.

This recipe includes superfoods such as:

Basil

Health benefits of Crispy Balsamic Chicken

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb. carrots
2 tsp. Extra virgin olive oil
1 c. panko (Japanese-style bread crumbs)
1 1/4 lb. skinless, boneless thin-sliced chicken-breast cutlets
1 tbsp. Dijon mustard
1/2 c. balsamic vinegar
1 tbsp. balsamic vinegar
5 oz. baby arugula
1/2 c. fresh basil leaves

Instructions

Preheat oven to 450 degrees F. On jelly-roll pan, toss carrots with oil and 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until crisp-tender. Transfer carrots to large bowl to cool.
While carrots cook, place panko on large plate. In medium bowl, toss chicken with mustard and 1/4 teaspoon freshly ground black pepper until well coated. Coat chicken with panko, pressing to adhere. Arrange chicken on rack fitted into same jelly-roll pan. Bake 12 to 14 minutes or until juices run clear when pierced with tip of knife (165 degrees F).
Meanwhile, in 1-quart saucepan, heat 1/2 cup vinegar and 1/8 teaspoon each salt and freshly ground black pepper to boiling on high; reduce heat to simmer 8 to 12 minutes, or until syrupy.
To same bowl as carrots, add arugula, basil, and remaining tablespoon vinegar, tossing to mix. Serve salad with chicken and balsamic glaze.

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