Chicken Milanese with Arugula and Tomatoes - 8 ww pts

Weight Watchers Chicken Milanese with Arugula Salad and Tomatoes
This dish is always a favorite of mine when I go out to dinner, so I was happy to try to figure out a way to make this lighter. The results were great. Baking the cutlets cuts down on the fat and the flavors of the tomatoes and balsamic really make this dish tasty. I use my Misto olive oil sprayer, but you can use any spray oil like pam.
Gina's Weight Watcher Recipes
Servings: 5 servings • Time: 30 minutes • Points: 8 ww points

• 4 boneless, skinless chicken breast halves (6 oz each)
• 1 -1/4 cups seasoned breadcrumbs
• olive oil spray
• 1 large egg beaten with a tbsp skim milk added
• kosher salt
• fresh pepper
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 small tomatoes, diced
• 6 oz baby arugula and mixed greens
• 1/4 small red onion, sliced thin

Preheat oven to 425°. Line baking sheet with tin foil for easy clean up.
Beat egg and milk in a bowl. Fill another bowl with breadcrumbs.
Slice each chicken breast into 3 thin pieces. That should give you about 12 thin pieces of chicken. Season chicken with salt and pepper. Dip in egg allowing excess to drip off, then into breadcrumbs, pressing firmly to adhere.
Place chicken on baking sheets and spray lightly with olive oil on both sides.
Bake chicken, turning once halfway for about 15 minutes.
Meanwhile, in a bowl, whisk olive oil and balsamic; season with salt and pepper. Add tomatoes and onion and toss. Let sit 5 minutes. Just before chicken is ready, toss tomatoes with mixed greens. Top chicken with salad and serve with lemon wedges on the side.
lemon wedges for serving Print this recipe