Breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic.
Whenever I go to this Italian restaurant by my house, I'm always tempted to order the not-so-skinny version of this dish. There is something about breaded chicken topped with arugula that really strikes my fancy. This lightened up version is much more figure-friendly, and perfect to make with summer's ripe tomatoes.
I originally posted this recipe many moons ago, but I remade it today with some slight modifications to the original. Mom my was over for lunch today and told me it was wonderful. Hope you enjoy!
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