Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  8 min
• Ready Time:
  18 min

Ingredients

• boneess skinless chicken breast
• one cup grape tomatos cut in half
• 3-4 small fresh mozzarella balls
• 2 cups fresh Arugula
• fresh lemon juice
• kosher salt and pepper
• olive oil

Panko Breading

• one cup panko bread crumbs
• tablespoon grated parmesan cheese
• one egg beaten

Directions

Start by cutting your chicken breast in half leaving a little bit of a hing. Now using a meat mallet pound any of the thick spot down to the entire breast is even in thickness.

Now set up your breading station, the panko bread crumbs in one bowl mixed with the grated Parmesan cheese and the beaten egg in another bowl.

Now dip your chicken breast in the egg, shake off any excess and now into the panko bread crumbs. Make sure you coat it evenly and almost push in the panko bread crumbs into the breast. Now into the fridge for at least ten min to set up. If doing this for a large party many can be made a head of time and left in the fridge up to a couple hours.

Now a hot pan with about a 1/4 inch of olive oil bring it to just about to smoke point  and start frying your chicken breast on the first side. Check after about 2 min to see the color if its a nice golden brown time to turn over. Finish the other side and once its also golden brown take out onto a rack and into a 280 degree oven while you make the garnish.

Take your grape tomatoes and fresh mozzarella and mix them together with a little olive oil. Take your arugula and also mix it with a little lemon juice and olive oil. Season the arugula with a little kosher salt and pepper (tiny bit).

Now plate your chicken scatter the mozzarella and tomato around and finish with a nice pile of the arugula.

Serve with lots of lemon and enjoy!

Benny

 

 

 

 

mozzarella