Name: Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Yield: 6 Servings
Ingredients: 1 1/3 cups buttermilk; 1/4 cup Dijon mustard; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 garlic cloves, pressed; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 chicken breast halves with skin and bones (about 4 pounds); 1 1/3 cups panko (Japanese breadcrumbs); 3/4 cup grated Parmesan cheese; 6 tablespoons all purpose flour; 1 tablespoon minced fresh thyme; 1 1/2 teaspoons finely grated lemon peel; 1 1/2 teaspoons dry mustard; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons butter, melted; 3 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1 teaspoon minced fresh thyme; 1/2 teaspoon salt; 1/4 cup extra-virgin olive oil; 1 5-ounce package arugula; 1 ounce Parmesan cheese, shaved with vegetable peeler into strips

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