Crispy Chicken Parm

Ingredients

• 1/2 c. grated Parmesan cheese
• 1/2 c. whole-wheat bread crumbs
• 1 1/4 lb. thin chicken cutlets
• 1/4 c. plain non-fat Greek yogurt
• 1/4 tsp. dried oregano
• 1 lb. tomatoes
• 1/4 c. finely chopped red onion
• 1/4 c. chopped fresh basil leaves
• 2 tbsp. Extra virgin olive oil
• 1 clove garlic
• 1/2 tsp. crushed red pepper
• 8 oz. shredded fresh mozzarella
• 2 c. arugula

Instructions

1. Preheat oven to 475 degrees F. Spray jelly-roll pan with cooking spray.
2. In large dish, mix Parmesan and crumbs.
3. In medium bowl, toss chicken with yogurt, oregano, and 1/4 teaspoon salt.
4. Dredge 1 cutlet in crumb mixture, pressing to adhere; place on prepared pan.
5. Repeat with remaining cutlets.
6. Sprinkle remaining crumbs on tops of cutlets; spray with cooking spray.
7. Bake 10 to 15 minutes or until cooked through (165 degrees F).
8. Meanwhile, in medium bowl, mix tomatoes, onion, basil, oil, garlic, red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
9. Tomato mixture can be refrigerated up to 2 hours.
10. Sprinkle mozzarella over tops of hot chicken.
11. Divide arugula among 4 serving plates.
12. Top with cutlets.
13. Spoon tomato mixture on top.