Parmesan Crusted Chicken With Mushroom Arugula Salad
Ingredients
- 1 cup uncooked wild rice blend
- 16 ounces button mushrooms, thinly sliced
- ½ cup flat-leaf parsley leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2¼ teaspoons kosher salt, divided
- ¾ teaspoons black pepper, divided
- 2 tablespoons mayonnaise
- ½ cup grated Parmesan cheese (about 2 ounces)
- 4 (6- to 7-oz.) boneless, skinless chicken breasts
- 2 cups packed arugula leaves
Instructions
Parmesan-Crusted Chicken With Mushroom-Arugula Salad serves 4 original recipe by Real Simple.
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