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2 Large eggs

2 teaspoons Dijon mustard

1/2 cup whole wheat bread panko (bread crumbs)

2 Tablespoons chopped flat-leaf parsley

Zest of 1 lemon

4 (5-ounce) skinless boneless chicken breasts

1 Tablespoon lemon juice

2 teaspoons olive oil

1/4 teaspoon salt

1 bunch watercress….I used an herb mix, because I couldn’t find watercress. It was delicious!

1/2 small red onion, thinly sliced

1/4 cup shaved Parmesan cheese


I actually doubled the breading because it wasn’t enough, but its up to you. I just like it crispy.

  1. Place rack in top third of oven.  Preheat to 425 F. Spray baking sheet with nonstick spay.
  2. Whisk together egg whites and mustard in 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 olive oil spray. Bake 10 min. Turn chicken and lightly spray with nonstick olive oil spray. Bake 10 min longer, until browned and cooked through.
  3. Whisk together lemon juice, oil, and salt in bowl. Add watercress, or lettuce of choice, and onion; toss to coat. Place chicken on plates and top with salad and Parmesan cheese.


This dinner was SO good!! Plus it’s quick and healthy.  I will be making it often =).