Ingredients
Servings: ￩￫
| .25 | Cup Siggi’s Plain Yogurt |
| 2 | Tbsp Lemon Juice, freshly squeezed (approximate half of a medium size lemon) |
| .75 | Cup Panko Bread Crumbs |
| .5 | Tsp Paprika |
| 1 | Tsp Garlic Powder |
| 1 | Tsp Onion Powder |
| 1 | Tbsp Italian Seasoning |
| .5 | Tsp Kosher Salt |
| .5 | Tsp Black Pepper |
| 1 | Pound Chicken Breasts, skinless and boneless (approximately two pieces) |
| .25 | Cup Extra Virgin Olive Oil |
| 2 | Tbsp Apple Cidar Vinegar |
| .5 | Tbsp Dijon Mustard |
| 1 | Tsp Honey |
| 1 | Tsp Garlic, diced |
| .5 | Tsp Kosher Salt |
| .5 | Tsp Black Pepper, freshly ground |
| .5 | Cup Pecans, chopped |
| 1 | Cup Bartlett Pear, diced |
| 8 | Cups Arugula |
| .5 | Cup Goat Cheese, crumbled (or other soft cheese of your choice) |
Instructions
Preheat oven to 400º. Coat bottom of baking dish with olive oil and set aside.
In a shallow flat-bottomed dish, whisk together yogurt and lemon juice.
In a second shallow flat-bottomed dish, mix together bread crumbs, paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper.
Dip one chicken breast in yogurt mixture, coat well, then turn and coat the other side. Then immediately dip chicken into bread crumb mixture, flip it and cover the opposite side. Cover both sides generously. Place in prepared baking dish. Repeat for the second chicken breast.
Place in oven for 40 minutes, flipping once half-way through, until chicken is thoroughly cooked and bread crumbs are a golden brown. Remove form oven and cool slightly.
While chicken is cooking, which together olive oil, vinegar, mustard, garlic, salt, and pepper.
Add a bed of arugula to a serving dish and top with pears, pecans, goat cheese, and sliced chicken. OPTIONAL: add 1/4 cup cooked farro or quinoa if desired.
