prep 0:15 total 0:30
Wash and dry your arugula (or open your prewashed greens, lol). In a small bowl, whisk the lemon juice, oil, salt and pepper. Set aside to toss with greens right before serving.
This is a Barefoot Contessa recipe. BC uses arugula, I decided to go with an italian blend of greens *gasp* right out of the bag and prewashed. This serves 6, but I used 3 half breasts, and I filet them rather than pounding them out, and I still ended up with 6 pieces--good for leftovers. Less work, faster cooking time, and it doesn't dry out. And it's SO easy, yet SO impressive. The flavors of the vinaigrette with the parm chicken are fabulous.
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