Breaded Chicken with Arugula Pear Walnut Salad and Gnocchi

Instructions

1. Prep: pound chicken breasts to even thickness; slice pear; thinly slice fennel; crumble goat and blue cheese; toast 1/3 cup walnuts on a sheet pan 8–10 minutes until fragrant and let cool; mince shallot and garlic; juice the lemon.
2. Make coating: in a shallow bowl whisk 2 eggs; in another bowl combine 1 cup breadcrumb, 1/2 cup parmesan cheese, salt, and pepper.
3. Dip each chicken breast in egg, then coat with breadcrumb mixture. Arrange on a parchment-lined baking sheet and drizzle or brush with 3 tbsp olive oil.
4. Bake chicken at 400°F for 20–25 minutes until golden and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
5. Side: Gnocchi – Bring a large pot of salted water to a boil. Cook 1 lb gnocchi 2–3 minutes until they float. Drain and toss with 2 tbsp olive oil and 1/4 cup parmesan cheese.
6. Side: Arugula Salad – Make dressing: blend 2 tbsp shallot, 1 clove garlic, 1/4 cup olive oil, 2 tbsp honey, 2 tbsp white wine vinegar, and juice of 1 lemon until smooth. In a large bowl combine 5 cup arugula, 1/2 cup thinly sliced fennel, sliced pear, toasted walnuts, goat cheese, and blue cheese. Drizzle dressing and toss gently.
7. Serve sliced breaded chicken with arugula pear walnut salad and gnocchi. Season to taste with salt and pepper.