Last night’s dinner was inspired from my latest cookbook obsession: My Father’s Daughter, by Gwyneth Paltrow! It was tough to narrow down the choices but this dish won out because I have a lot of chicken to use up so it was the best option for a perfect meal for two on a busy weeknight.
As I start making the dishes from this cookbook, I am realizing that so many of them are simple to make but so decadently satisfying (didn’t you know that arugula can be decadent?!) and the ingredients are so accessible that anyone who has the desire to make one of Gwyneth’s beautiful recipes, could easily do so & perhaps even impress a few guests while at it! My guest last night was my handsome husband & the verdict was pretty good (he actually ate all the arugula on his plate!) 😉
♥ Recipe for Chicken Milanese with Slow Roasted Tomatoes & Arugula (Adapted from My Father’s Daughter)
2 Skinless, preferably free-range & organic, boneless chicken breasts, washed & dried & pounded very thin ♥ 1/2 Cup Milk ♥ 1 Cup Japanese Panko Bread Crumbs mixed with 1/2 Tsp Salt & 1/2 Tsp Ground Pepper & 1/4 Tsp Dried Oregano ♥ 1/4 Cup EVOO
Put the milk in a shallow bowl & the bread crumbs on a large plate. Dip each piece of chicken into the milk & then dredge in the bread crumbs. Heat the oil in a nonstick skillet big enough to hold both pieces of chicken. Cook for about 4 minutes on the first side, or until evenly browned & crisp. Flip & cook for an additional 2-3 minutes, or until the other side is browned & crisp and the chicken is firm to the touch.
2 Cups Cherry Tomatoes ♥ 1 Tbsp EVOO ♥ Pinch of Salt
Preheat oven to 400°. Place tomatoes in a small baking pan & drizzle with EVOO & a pinch of salt. Roast for 45 mins, stirring occasionally, until they’re blistered & super sweet.
2 Cups Organic Baby/Wild Arugula ♥ 1 Tbsp EVOO ♥ 1 Tbsp Balsamic Vinegar ♥ Salt
Toss Arugula with EVOO, balsamic vinegar & salt. Fold the tomatoes into the arugula. Mound a handful of the arugula mixture over the chicken.