PARMESAN CHICKEN SALTIMBOCCA
Serves 4
1 large egg
1 cup panko breadcrumbs
1⁄2 cup grated Parmesan
1⁄2 tsp. garlic powder
4 thinly sliced chicken breasts
8 basil leaves
4 slices prosciutto
3 tbsp. avocado oil
3 tbsp. salted butter
2 tbsp. capers 1 tbsp. lemon zest plus
2 tbsp. lemon juice
1⁄2 tsp. crushed red pepper flakes
3 cups arugula
2 tsp. red wine vinegar
1. Beat the egg in a bowl. In another bowl, mix next 3 ingredients, salt and pepper.
2. Season chicken; top with 2 basil leaves and wrap with prosciutto. Dip in egg, then panko.
3. Heat 2 tbsp. oil in a skillet over medium. In batches, cook chicken 3 to 4 min. per side.
4. In a pan over medium, cook capers in 1 tbsp. butter 2 min. Add rest of butter, zest and juice and red pepper flakes. Whisk 1 min.
5. In a bowl, toss arugula with remaining oil, vinegar and salt.
6. Drizzle chicken with caper sauce. Serve with arugula.
PER SERVING: 436 cal, 42g protein, 22g carbs, 2g fiber, 2g sugar, 20g fat