oven-baked-chicken-breasts-with-lemon-mustard-arugula-salad-352669.json

{
    "directions": [
        "Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.",
        "Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.",
        "Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450\u00b0F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.",
        "Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160\u00b0F when inserted into thickest part of breast, about 20 minutes longer.",
        "Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.",
        "Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.",
        "Place 1 chicken breast on each plate. Divide salad among plates and serve."
    ],
    "ingredients": [
        "1 1/3 cups buttermilk",
        "1/4 cup Dijon mustard",
        "2 tablespoons extra-virgin olive oil",
        "2 tablespoons fresh lemon juice",
        "2 garlic cloves, pressed",
        "1/2 teaspoon salt",
        "1/2 teaspoon coarsely ground black pepper",
        "6 chicken breast halves with skin and bones (about 4 pounds)",
        "1 1/3 cups panko (Japanese breadcrumbs)*",
        "3/4 cup grated Parmesan cheese",
        "6 tablespoons all purpose flour",
        "1 tablespoon minced fresh thyme",
        "1 1/2 teaspoons finely grated lemon peel",
        "1 1/2 teaspoons dry mustard",
        "1 teaspoon paprika",
        "1/2 teaspoon cayenne pepper",
        "1/2 teaspoon salt",
        "1/2 teaspoon freshly ground black pepper",
        "3 tablespoons butter, melted",
        "3 tablespoons fresh lemon juice",
        "1 tablespoon minced shallot",
        "1 1/2 teaspoons Dijon mustard",
        "1 teaspoon minced fresh thyme",
        "1/2 teaspoon salt",
        "1/4 cup extra-virgin olive oil",
        "1 5-ounce package arugula",
        "1 ounce Parmesan cheese, shaved with vegetable peeler into strips"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Mustard",
        "Bake",
        "Marinate",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Lemon",
        "Arugula"
    ],
    "title": "Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad",
    "url": "http://www.epicurious.com/recipes/food/views/oven-baked-chicken-breasts-with-lemon-mustard-arugula-salad-352669"
}