It's lemony, light, and full of veggies. The goat cheese isn't traditional, but I love it, so we added it. I love pounding chicken breast, it makes it so much more tender. This is a quick weeknight meal, and is lower carb.
Inspired by Ina Garten
8 oz baby arugula
1 pint grape or cherry tomatoes, halved
1 lb chicken breast, pounded thin
1 1/2 cup breadcrumbs with 3/4 tsp salt mixed in for dredging
olive oil, for pan frying
For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper, 1/2 tsp
Whisk together pepper, olive oil, and lemon juice until emulsified (until it binds together in a thick dressing).
Dip chicken breasts in whisked eggs, then dredge in breadcrumb-salt mixture and set aside.
Pan fry chicken about 4 minutes to a side in a thin layer of olive oil in your pan.
Toss arugula with vinaigrette, then top with chicken. Add tomatoes onto chicken and add goat cheese as desired.