Easy recipe Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
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one one third cups buttermilkone quarter cup Dijon mustardtwo tablespoons extra-virgin olive oiltwo tablespoons fresh lemon juicetwo garlic (Recipes by ingridients garlic) cloves, pressedone/two teaspoon saltone/two teaspoon coarsely ground black peppersix chicken breast (Recipes by ingridients chicken breast) (Recipes by ingridients breast) halves with skin and bones (Recipes by ingridients bones) (about four pounds)one one third cups panko (Japanese breadcrumbs)*three/four cup grated Parmesan cheesesix tablespoons all purpose flourone tablespoon minced fresh thymeone one/two teaspoons finely grated lemon peelone one/two teaspoons dry mustardone teaspoon paprikaone/two teaspoon cayenne pepperone/two teaspoon saltone/two teaspoon freshly ground black pepperthree tablespoons butter, meltedthree tablespoons fresh lemon juiceone tablespoon minced shallotone one/two teaspoons Dijon mustardone teaspoon minced fresh thymeone/two teaspoon saltone quarter cup extra-virgin olive oilone five-ounce package arugulaone ounce Parmesan, cheese (Recipes by ingridients cheese) shaved with vegetable peeler into strips. Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad. .
![]( http://pinterest.com/pin/create/bookmarklet/?media=http://sharerecipe.net/uploads/46.jpg&url=http://sharerecipe.net/recipe/Oven-Baked-Chicken-Breasts-with-Lemon-Mustard-Arugula-Salad&is_video=false&description=Easy recipe Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad - one one third cups buttermilkone quarter cup Dijon mustardtwo tablespoons extra-virgin olive oiltwo tablespoons fresh lemon juicetwo garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves, pressedone/two teaspoon saltone/two teaspoon coarsely ground black peppersix chicken breast (Recipes by ingridients <a href="/search/chicken-breast">chicken breast</a>) (Recipes by ingridients <a href="/search/breast">breast</a>) halves with skin and bones (Recipes by ingridients <a href="/search/bones">bones</a>) (about four pounds)one one third cups panko (Japanese breadcrumbs)*three/four cup grated Parmesan cheesesix tablespoons all purpose flourone tablespoon minced fresh thymeone one/two teaspoons finely grated lemon peelone one/two teaspoons dry mustardone teaspoon paprikaone/two teaspoon cayenne pepperone/two teaspoon saltone/two teaspoon freshly ground black pepperthree tablespoons butter, meltedthree tablespoons fresh lemon juiceone tablespoon minced shallotone one/two teaspoons Dijon mustardone teaspoon minced fresh thymeone/two teaspoon saltone quarter cup extra-virgin olive oilone five-ounce package arugulaone ounce Parmesan, cheese (Recipes by ingridients <a href="/search/cheese">cheese</a>) shaved with vegetable peeler into strips. Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad. . . %23recipes, %23recipes, %23bookrecipe, %23easyrecipe)
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