CHILDREN'S CHICKEN

INGREDIENTS

• 
  
• 4 boneless and skinless chicken breast
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 2 large eggs, shake for a while
• 1 cup of experienced panko breadcrumbs
• 1 cup finely seasoned breadcrumbs
• 1/3 cup of freshly grated parmesan cheese
• ARUGULA LEMON
• 6 to 8 cups of green arugula
• a little salt
• pinch of pepper
• 1 to 2 lemons, juiced
• 1 to 2 tablespoons of olive oil
• ¼ a freshly shaved parmesan cup

Step:

• Preheat the oven to 425 degrees. Cover the pan with aluminum foil and place the wire rack above. Spray the rack with a non-stick spray and set it aside.
• Beat the chicken with a meat softener until it's about ¼ to 1/2 inch thick. Season the chicken well on both sides with salt and pepper.
• In a small bowl, lightly beat the eggs. In a large bowl, mix breadcrumbs and parmesan cheese. Dip each piece of chicken into a shaken egg and then dredge it through breadcrumbs, press gently to stick.
• Place chicken pieces on a wire rack. Spray each with a mist of olive oil / grapeseed oil / coconut oil (high heat oil is the best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, slowly turn each piece and mist with a spray, then bake for another 10 to 12 minutes.
• Note: The chicken fingers are crisp and keeping breading on the chicken is a wire rack AND drizzle spray!
• ARUGULA LEMON
• Put the arugula in a bowl and mix well with salt and pepper. Squeeze the lemon juice and drizzle over 1 tablespoon of olive oil and mix well. You can add more lemon / oil juice if you want - follow your preferences!
• Add shaved parmesan and mix well. Serve immediately with chicken.

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