Chicken Milanese with Savory Watercress

Ingredients:

• 2  large egg whites
• 2 tsp. Dijon mustard
• 1/2 cup whole wheat panko bread crumbs
• 2 tbsp. fresh flat-leaf parsley
• zest of 1 lemon
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 tbsp. lemon juice
• 2 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 bunch watercress, trimmed
• 1/2 small red onion, thinly sliced
• 1/4 cup shaved Parmesan cheese

Makes 4 Servings

1. Place rack in top third of oven. Preheat to  425 F. Spray baking sheet with nonstick spray.
2. Whisk together egg whites and mustard in a shallow bowl. Combine panko, parsley and zest on wax paper. Dip chicken pieces, one at a time, into egg mixture, then into panko mixture, pressing gently to coat. Place on baking sheet and lightly spray with nonstick spray. Bake 10 minutes. Turn chicken and lightly spray with nonstick spray. Bake until browned and cooked through, about 10 minutes longer.
3. Whisk together lemon juice, oil, salt and pepper in a bowl. Add watercress and onion; toss to coat. Place chicken breasts on each of 4 plates. Top with watercress mixture and Parmesan.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This dinner is a winner and it is one of the best Italian dinners you'll ever eat. This dish is a compliment to Milan, Italy (even thought I've never been there but it's on my travel Bucket List!) Not every dish from Italy contains pasta and pizza. The combination of lemon, parsley, Dijon mustard, olive oil, and Parmesan cheese is so good you'll forget about marinara sauce. You can also use this recipe for turkey or veal. I highly recommend using veal scallopini in this recipe but sauté the veal for 2 minutes on each side instead of baking and it will be just as heavenly delicious. I highly recommend using your choice of Italian flavored olive oil from the Imperial Olive in Williamsburg, VA for an authentic Italian taste. For more information, visit www.TheImperialOlive.com