Tasty, easy weeknight meal: sesame and panko crusted chicken breasts served over an arugula salad with an Asian vinaigrette.
The gingery, spicy vinaigrette it split in half at the beginning and serves both as a marinade for the chicken and as a salad dressing. The crispy sesame and panko crust on the chicken is awesome.
I added some romaine hearts to the arugula for crunch- I'm pretty sure you could use about any green for the salad. Be sure to pound the chicken breasts flat so that they cook evenly- you don't want to accidentally burn the sesame seeds while trying to cook the fat part of the chicken breast.
