Parmesean Crusted Chicken with Olives, Tomatoes and Basil with Arugal and Avacado Salad

4 chicken breast fillets
(1 c breadcrumbs)
¼ c shredded Parmesan cheese
(1 egg lightly beaten)
(2 T olive oil, divided)
(1 T butter)
2 c cherry tomatoes, halved
12 Kalamata olives, pitted
½ c chopped fresh basil leaves
Zest of 1 lemon, juice of 1 lemon
(1 t stone ground mustard)
(½ cup olive oil)
(Salt and pepper)
2 c fresh arugula
1 ripe, firm avocado diced

Slice each chicken breast in half lengthwise. Combine
breadcrumbs and Parmesan cheese. Dip each piece of chicken
into egg and then into breadcrumb mixture. Heat 1 T olive oil
and butter in skillet; cook chicken for 4 - 6 minutes on each side
or until golden brown and cooked through. While chicken is
cooking, heat 1 T olive oil in another pan. Add cherry tomatoes
and olives. Sauté just until the tomatoes begin to soften. Serve
over warm chicken and top with basil leaves.
Combine zest and juice of lemon with mustard. Whisk until
combined. Slowly add olive oil. Season with salt and pepper to
taste. Toss with arugula and avocados

Serving Size: Makrs 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOVITAR.