CHICKEN BREAST WITH ARUGULA SALAD

Talk about a cool down.  Wow!  The temperature has dropped at least 25 degrees.  Why is it the minute that school starts it feels like Fall?  How does that just happen?  If you did not have a calendar, and had no idea what the date was, you would know it was September and school was starting just by going outside.  I guess if you live in Hawaii that does not happen but it sure happens here.

Today I have a recipe for a great dinner served all on one plate.  Chicken or turkey breast, breaded and served atop a great salad.  Quick and easy.  And even kids will love this.

CHICKEN BREAST WITH ARUGULA SALAD

4 chicken cutlets or turkey cutlets
2 eggs
Bread Crumbs
Flour
Salt and pepper
1 bag of Arugula
1 ear of Corn cut off the cob (raw)
1 Mango cut into pieces
1 Red Pepper cut into pieces
1/4 cup orange juice
1/4 cup lime jice
juice of 1 lemon
2 tablespoons honey
1/2 cup of olive oil
Salt and pepper

If you don't find chicken cutlets make your own by pounding skinless chicken breasts.  In a large skillet, put about 1/2 cup olive oil.  In one pie plate beat the eggs with 1 tablespoon of milk, in another put some flour, in another put Italian Bread Crumbs. Salt and pepper the cutlets on both sides.  Dip the chicken into the flour, then the eggs, then the bread crumbs.  Set aside while the oil gets hot.  Turn the heat to medium and fry the cutlets until golden brown on both sides.  When done set on a rack.  Mix the arugula with the chopped mango and red pepper and corn kernels.  Whisk the ingredients for the dressing.  Pour over the salad and toss.  Salt and pepper to taste.  Divide and put onto 4 plates.  Put the chicken breast on top.  Serve.  There you have it.  A great, healthy dinner in less than 1/2 an hour.

Thanks for stopping in today
Ciao
Grayce