Crispy baked parmesan crusted chicken topped with a bright and refreshing arugula salad - so good!! 🤤✨ . For the Chicken:▪️2-3 Boneless Skinless Chicken Breasts (~1 lb.)▪️1/2 Cup All Purpose Flour▪️2 Eggs, beaten▪️1/2 Cup Grated Parmesan▪️1/2 Cup Italian Breadcrumbs▪️Salt & Pepper▪️Olive Oil▪️Lemon Wedges, for serving▪️ . For the Arugula Salad:▪️3 Cups Arugula▪️Red Wine Vinegar▪️Olive Oil▪️Salt & Pepper▪️Grated Parmesan▪️Shaved Parmesan, on top▪️ . 1️⃣ Preheat oven on convection to 425°F and spray a baking sheet with nonstick (convection will make the chicken crispier when baked) 2️⃣ Place chicken breasts one at a time in a large ziplock bag (or under a sheet of plastic wrap) and pound with a meat mallet until 1/3" thick; season each chicken breast with salt and pepper on both sides 3️⃣ Set up your dredging station: place the flour in one large shallow bowl (or plate), the eggs in another, and the parmesan mixed with breadcrumbs in a third shallow bowl 4️⃣ Coat the chicken in flour, then egg, then the parmesan breadcrumb mixture 5️⃣ Place on a baking sheet, top with some additional parmesan and drizzle olive oil on each breast; bake on convection for 20-25 minutes until chicken is golden brown and internal temp reads 165°F 6️⃣ Mix together the ingredients for the salad and serve it on top of the chicken; option to serve with lemon wedges on the side - enjoy! . ⏲15 minute prep time + 20 minute cook time
