Recipe of the Week- Oven-Baked Chicken Breasts w/ Arugula Salad

The New Fried Chicken: Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil till it's crispy—is the gold standard. But there's no denying that, in the past 20 years, two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you've got dinner.

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6 serving

Recipe by Jeanne Thiel Kelley

Photograph by Antonis Achilleos

May 2009



Ingredients

Marinade

1 1/3 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, pressed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 chicken breast halves with skin and bones (about 4 pounds)

Coating

1 1/3 cups panko (Japanese breadcrumbs)

3/4 cup grated Parmesan cheese

6 tablespoons all purpose flour

1 tablespoon minced fresh thyme

1 1/2 teaspoons finely grated lemon peel

1 1/2 teaspoons dry mustard

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons butter, melted

salad

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

1 5-ounce package arugula

1 oz Parmesan cheese, shaved with vegetable peeler into strips

Preparation

Marinade

Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.

Coating

Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets.
Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.

Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.

Salad
Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.

Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.

Place 1 chicken breast on each plate. Divide salad among plates and serve.