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  • Courtney Ryder

    Chicken Milanese with Arugula and Tomatoes #chicken #tomatoes ... adapt to Paleo

  • Lilyan Kihn

    Chicken Milanese with Arugula and Tomatoes #chicken #healthy eating #better health solutions|

  • Meghan Huber

    Baked Chicken Milanese with Arugula Salad and Tomatoes   Gina's Weight Watcher Recipes Servings: 6 • Size: 1 cutlet with salad • Old Points: 4 pts • Points+: 5 pts Calories: 211 • Fat: 4.9 g • Carb: 17.4 g • Fiber: 3 g • Protein: 24.3 g • Sugar: 1.1 g Sodium: 87.2 mg (without salt) Ingredients: 24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise 1 -1/4 cups seasoned breadcrumbs olive oil spray 1/4 cup egg beaters or egg whites, beaten kosher salt fresh pepper 2 tbsp balsamic vinegar 1 tbsp olive oil 3 medium tomatoes, diced 6 cups baby arugula or baby mixed greens 1/4 small red onion, sliced thin 1 tbsp chopped fresh basil Directions: Preheat oven to 425°. Line baking sheet with tin foil for easy clean up. Beat egg and milk in a bowl. Fill another bowl with breadcrumbs. Pound chicken breast into thin cutlets, you should have 6. Season chicken with salt and pepper. Dip in egg allowing excess to drip off, then into breadcrumbs, pressing firmly to adhere. Place chicken on baking sheets and spray lightly with olive oil spray on both sides.   Bake chicken, turning once halfway for about 15 minutes. Meanwhile, in a bowl, whisk olive oil and balsamic; season with salt and pepper. Add tomatoes and onion and toss. Let sit 5 minutes. Just before chicken is ready, toss tomatoes with mixed greens. Top chicken with salad and serve with lemon wedges on the side.

  • skinnytaste

    Chicken Milanese with Arugula and Tomatoes - This dish is only 5 points+, which makes for a great, light dinner!


    Baked Skinny Chicken Milanese with Arugula Salad

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