Ingredients
- 1 lb. carrots
- 2 tsp. Extra virgin olive oil
- 1 c. panko (Japanese-style bread crumbs)
- 1¼ lb. skinless, boneless thin-sliced chicken-breast cutlets
- 1 tbsp. Dijon mustard
- ½ c. balsamic vinegar
- 1 tbsp. balsamic vinegar
- 5 oz. baby arugula
- ½ c. fresh basil leaves
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