Parmesan-Crusted Chicken With Mushroom-Arugula Salad

parmesan-chicken-mushroom-arugula-salad
Photo by Jen Causey
Parmesan-Crusted Chicken With Mushroom-Arugula Salad 3.9 9 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 570 calories
    • Fat 22 g
    • Sat Fat 7 g
    • Cholesterol 145 mg
    • Sodium 1540 mg
    • Protein 56 g
    • Carbohydrate 41 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 184 mg

Cook the rice according to the package directions.

Preheat oven to 450°F. Place a wire rack on a rimmed baking sheet.

Toss together the mushrooms, parsley, oil, lemon juice, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a medium bowl. Set aside, stirring occasionally, 20 minutes.

Ingredients

  1. Check 1 cup uncooked wild rice blend
  2. Check 16 ounces button mushrooms, thinly sliced
  3. Check ½ cup flat-leaf parsley leaves
  4. Check 2 tablespoons extra-virgin olive oil
  5. Check 2 tablespoons fresh lemon juice
  6. Check teaspoons kosher salt, divided
  7. Check ¾ teaspoons black pepper, divided
  8. Check 2 tablespoons mayonnaise
  9. Check ½ cup grated Parmesan cheese (about 2 ounces)
  10. Check 4 (6- to 7-oz.) boneless, skinless chicken breasts
  11. Check 2 cups packed arugula leaves

Directions

  1. Cook the rice according to the package directions.
  2. Preheat oven to 450°F. Place a wire rack on a rimmed baking sheet.
  3. Toss together the mushrooms, parsley, oil, lemon juice, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a medium bowl. Set aside, stirring occasionally, 20 minutes.
  4. Meanwhile, stir together the mayonnaise, Parmesan, and the remaining salt and pepper in a small bowl. Spread evenly on top of the chicken breasts. Place the chicken in a single layer on the prepared rack.
  5. Bake 12 minutes. Turn the oven to broil and continue cooking until the chicken is cooked through and golden brown, 5 minutes. Toss together the arugula and mushroom mixture and serve with the chicken and rice.