Crispy Chicken with Arugula

Oven Method:

Preheat oven to 400 degrees. In a bowl, mix together the egg, dijon mustard, and lemon juice. Place panko breadcrumbs in a separate bowl. Butterfly chicken and cut into half so that the slices are about 1/2 inch thick. Dip chicken in the egg mixture then coat in breadcrumbs. Drizzle olive oil in a baking dish and place chicken in pan. Drizzle a little olive oil on top and bake for about 20 minutes or until the internal temperature reaches 165 degrees with a thermometer.

Stove Top Method:

Prepare chicken the same way (butterfly, dip, coat). Heat a stainless steel or cast iron skillet to medium heat. Add a good amount of avocado oil. When oil is hot, place chicken in pan and cook for 5-6 minutes per side so that the outside is golden brown and crispy. Chicken should read 165 degrees when finished.

To Plate:

Divide arugula between plates, top with halved cherry tomatoes, drizzle with a small amount of olive oil, fresh lemon juice and a pinch of flaky sea salt. Place chicken on top and enjoy! Serve with additional veggies for a complete meal.