Name: Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Yield: Makes 6 servings
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

Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil until its crispy—is the gold standard. But there's no denying that in the past 20 years two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies on both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and youve got dinner.

Cooks' Note

Available in the Asian foods section of some supermarkets and at Asian markets.

Recipe notes

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