Parmesan-Crusted Chicken With Mushroom-Arugula Salad

Robby Melvin
Updated
Get the recipe for Parmesan-Crusted Chicken With Mushroom-Arugula Salad.

Ingredients

  • 1 cup uncooked wild rice blend

  • 16 ounces button mushrooms, thinly sliced

  • ½ cup flat-leaf parsley leaves

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 2¼ teaspoons kosher salt, divided

  • ¾ teaspoons black pepper, divided

  • 2 tablespoons mayonnaise

  • ½ cup grated Parmesan cheese (about 2 ounces)

  • 4 (6- to 7-oz.) boneless, skinless chicken breasts

  • 2 cups packed arugula leaves

Nutrition

Calories 570calories

Fat 22g

Sat Fat 7g

Cholesterol 145mg

Sodium 1540mg

Protein 56g

Carbohydrate 41g

Sugar 5g

Fiber 4g

Iron 3mg

Calcium 184mg

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.

Yields: Serves 4