Chicken Milanese

This week has been a big one. CA Creative moved into brand new offices. I've had several inspiring, amazing meetings with brands that I respect and admire. I've finally met my goal of working out five times per week. I've signed a fantastic new client. The list goes on. And as amazing as it's been, it's left me very little time to cook or blog (apologies on the extremely sporadic posts--I promise I'll be back on my regular posting schedule next week).

And in the midst of all this craziness, this is the recipe that has prevented me from eating fattening, unhealthy take-out. Chicken milanese. The simplest, most delicious dish you will ever make. I made this on a Tuesday night when I had a 45 minute break between work and events, and it was a serious lifesaver. Here it is, my lovelies--the ultimate busy workday meal. xo

Chicken Milanese with Slow-Roasted Cherry Tomatoes and Arugula
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
For the Chicken Milanese:
4 skinless, free-range, organic boneless chicken breasts, washed and thoroughly dried
1 cup milk
2 cups Japanese panko bread crumbs
1/2 cup extra virgin olive oil

For the Tomatoes and Arugula:
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil, divided
Coarse salt
2 cups wild arugula
1 tablespoon high-quality balsamic vinegar

Directions: 
For the Chicken Milanese:
Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until they're very, very thin--you should be able to almost see through them--about 1/16-inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the bread crumbs, tapping off the excess. You should have a thin, even coating.

Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.

For the Tomatoes and Arugula:
Preheat the oven to 400 degrees. Place the tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they're split and blistered and super sweet.

While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.

Place one piece of chicken on each of four dinner plates and mound a handful of arugula over each piece, making sure everyone gets plenty of tomatoes. Serve with a big smile.