Phi Chik.

Ensemble: Phi Chik Salad

2 boneless chicken breast halfs
1/2 cup freshly grated Parmesan cheese
1 1/2 tsp. grated lemon peel
2 boiled eggs
2 large bunches Arugula, trimmed, chopped
4 ripe plum tomatoes, seed, chop
1/4 cup plus 2 Tblsp. olive oil
1/4 cup chopped red onion
2 Tblsp. chopped fresh basil or
2 teaspoons dried, crumbled
1 Tbsp. balsamic vinegar or red wine vinegar
1 Tblsp. fresh lemon juice
1 cup almonds

Season chicken with salt, pepper and Old Bay. Sauté chicken in 1/4 cup olive oil until golden brown. (2 minutes each side) Transfer to baking dish. Cover with foil & bake at 350 in a pre-heated oven for 20 minutes. (Check for doneness, juices must run clear)

In medium bowl, combine Arugula, tomatoes, 2 Tblsp. olive oil, onion, basil, vinegar & lemon juice. Season to taste with salt & freshly ground pepper. Place in serving bowl.

Slice chicken into 1 inch strips. Place over salad.

Cooking at home is the new eating out. Smaller waist, fatter pockets.