Crispy Baked Chicken with Egg and Arugula Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 1 egg + 1 Tbsp water
  • ½ cup panko
  • ½ cup breadcrumbs
  • 2 Tbsp grated Parmesan
  • ¼ tsp pepper and salt
  • ¼ tsp garlic powder
  • 1 lb chicken (3 breasts)
  • 1 Tbsp olive oil
  • 3 eggs
Arugula Salad:
  • 5 oz fresh arugula
  • 1 shallot, finely minced
  • 1 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tsp sugar
  • 1 tsp honey
  • ¼ tsp salt and freshly ground black pepper
  1. Preheat oven to 375 F. Fit a wire cooling rack over a baking sheet and mist with nonstick cooking spray; set aside.
  2. In one of two shallow bowls, whisk together the egg and 1 tablespoon water. In the second bowl, combine the panko, breadcrumbs, Parmesan, salt, pepper, and garlic powder. Working one at a time, dredge the chicken in the egg mixture and then in the breadcrumb mixture, coating both sides completely.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken and cook 2-3 minutes per side of until golden brown; transfer to the baking sheet. Bake for 20-25 minutes.
  4. Meanwhile, prepare the arugula salad. Whisk together the shallot, Dijon, vinegar, olive oil, sugar, honey, salt and pepper. Drizzle the dressing over the arugula and toss to combine.
  5. With 5 minutes left on the chicken cook time, wipe the skillet clean of any crumbs and return to medium-high heat. Cook the 3 eggs to your liking - over easy, medium, or hard.
  6. To assemble, plate each chicken breast and top with 1 egg and ⅓ of the salad mixture. Serve immediately.
vinaigrette from Tyler Florence
Nutrition Information
Serving size: 1 chicken breast with 1 egg and ⅓ of arugula salad Calories: 561 Fat: 32.0 Carbohydrates: 20.0 Sugar: 5.7 Sodium: 751 Fiber: 2.0 Protein: 47.0 Cholesterol: 293
Recipe by Prevention RD at