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Oven-Baked Chicken Breasts With Lemon-Mustard Arugula Salad

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Epicurious
Related tags
salad low carb nut free mothers' day dinner lunch japanese
Nutrition per serving    (USDA % daily values)
CAL
760
FAT
112%
CHOL
113%
SOD
83%

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Ingredients for 6 servings

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 coarsely ground black pepper

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

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 freshly ground black pepper

3 tablespoons butter, melted

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme

1/4 cup extra-virgin olive oil

1 5-ounce package arugula

1 ounce Parmesan cheese, shaved with vegetable peeler into strips

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