Yield: 4 Servings

Chicken:

4 Each Chicken Breast, 6 ounce

To Taste Salt, Kosher

To Taste Pepper

Seasoned Flour:

1 Cup Flour, All Purpose

To Taste Salt, Kosher

To Taste Pepper

Eggs:

4 Each Egg, beaten

Breading:

2 Cups Panko, Japanese Bread Crumbs

½ Cup Parmesan Cheese

2 Tbsp Oregano, Fresh, Chopped

1 Tbsp Thyme, Fresh, Chopped

Salad:

2 Ounces Baby Arugula

4 Ounces Fresh Mozzarella, Diced

16 Each Cherry Tomatoes, Heirloom

2 Ounces Olive Oil, Extra Virgin

To Taste Salt, Kosher

To Taste Pepper

Garnish:

2 Ounce Balsamic Glaze

1/8 Ounce Micro Basil

Method:

1. Season the chicken with salt & pepper.

2. Dredge the chicken in seasoned flour. Shake off excess.

3. Dip the chicken in the egg batter.

4. Then bread the chicken with the bread crumb mixture.

5. Sautee the chicken in olive oil till golden brown on both sides and cooked thoroughly.

6. Toss arugula, tomatoes, mozzarella, olive oil, salt & pepper in a mixing bowl.

7. Top the chicken with the arugula salad and garnish with micro basil and balsamic glaze.