I Feel Like Chicken Tonight and a Giveaway

OK readers, we've got a challenge for you - we want to know how many of you are really checking in every week to see what we're up to... So we've come up with a plan: comment on a post and you'll be entered to win a year's subscription to Cooking Light magazine, Suzanne's new favorite.  All you have to do is comment on our post - do the recipes sound good to you? have you tried it or something similar? do you have a suggestion or recipe to offer?  Go on, tell us what you think.  We'll put all of your names in a hat and we'll announce the winner on our October 25 blog .  You can enter once a week for the next 2 weeks.

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After a weekend of eating some less than healthy treats, we were ready for a relatively light, fresh dinner that wouldn't take a long time to put together.  Luckily, Suzanne had seen this take on chicken milanese on the WW website last week and decided to pair it with some cous cous for a quick, delicious meal!

Chicken cutlets, as they are called in my house, are one of my major weaknesses.  This definitely lightens up the dish (usually, you fry the chicken in olive oil), so I am interested to see how this turns out!

Chicken Milanese with Arugula Salad
1 1/2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/4 tsp table salt
1/4 tsp black pepper
2 bunches arugula

1 cup red onion(s), thinly sliced

1 cup grape tomatoes, quartered

1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

1 tsp table salt

1/2 tsp black pepper
1 large egg(s)
1/4 cup parsley, fresh, minced

1/2 oz romano cheese, grated (about 1/4 cup)

1/3 cup dried bread crumbs

4 spray cooking spray, divided

1 Tbsp butter, divided

2 Tbsp fresh lemon juice, or to taste

1 large egg white

In a small bowl, whisk together first four ingredients; set aside.

In a large salad bowl, combine arugula, onion and tomatoes; set aside.

Place chicken between two sheets of wax paper; pound until 1/3-inch-thick. Rub salt and pepper into both sides of chicken.

Place bread crumbs in a shallow bowl. In a second shallow bowl, whisk together egg, egg whites, parsley and cheese.

Dip chicken into egg mixture; turn to coat. Next, dip chicken into bread crumbs, shaking off any excess ingredients. (You want to coat the chicken very lightly, not cover it with a heavy crust.) Set aside and repeat with remaining chicken.

Coat a large skillet with cooking spray; place over medium-high heat. Melt half of butter in skillet (do not allow it to burn); add two pieces of chicken. Cook chicken until coating is golden, flipping once, about 7 minutes; remove to a paper towel and cover loosely to keep warm. Off heat, recoat skillet with cooking spray; place over medium-high heat. Melt remaining butter in skillet; cook remaining pieces of chicken.

Toss salad with dressing. Sprinkle chicken with lemon juice and serve topped with salad. Yields 1 piece of chicken and 2 cups of loosely packed salad per serving, with a Points value of 6.

Suz: I made a couple modifications to this recipe - replaced the romano cheese with parmesan (after quite an eventful trip to the Kroger) and I left out dredging the chicken in flour before the egg wash (It added a whole extra point and the chicken came out plenty crusty.  I loved this meal!  Simple, and a new twist on something that I've made a million times.  The salad was nice and peppery from the arugula and tart from the lemon in the dressing.  April and I ate pretty much all the salad by ourselves...

April: I am really excited about our upcoming comments. Dinner tonight was wonderful!!! Simple dinner... well it seemed simple I watched Suz do it! I loved the lemon dressing.. don't recall having anything like it before. It was just enough to not make the salad heavy, but it gave it plenty of flavor. All the flavors blended well together for a nice refreshing dinner.

So, we hope to see you in the comments and have a great week!