Chicken on Arugula with Mozzarella

Ingredients

• 200 g arugula
• 1 egg
• 600 g Chicken breast fillet (4 chicken breast fillets)
• Salt
• Pepper
• 2 tbsp flour
• 50 g almond flakes
• 50 g chopped hazelnuts
• 6 tbsp rapeseed oil
• 1 tbsp sharp mustard
• 1 tbsp honey
• 50 ml Vegetable broth
• 4 tbsp white wine vinegar
• 20 mini mozzarella balls
• 4 tbsp chives curls

Instructions

1. 1.

   Wash and dry the arugula. Beat the egg in a shallow dish. Rinse the chicken fillets, pat dry, cut in half and season with salt and pepper. Dust with flour, dip in beaten egg, then coat with a mixture of almond flakes and hazelnuts. Press firmly.

2. 2.

   Brown the fillets in 2 tbsp oil on both sides, transfer to a parchment-lined baking tray and bake in a preheated oven at 180 °C (fan 160 °C) for 8–10 minutes until cooked through.

3. 3.

   Meanwhile whisk together mustard, honey, vegetable broth, vinegar and remaining oil. Drain the mozzarella and toss with chives.

4. 4.

   Arrange the arugula on plates, add the mozzarella balls, drizzle everything with the sauce, place the chicken fillets on top and serve.