Pistachio & Panko Chicken over Baby Arugula

Summer and salads go together. This is a nice salad to pack for a picnic in the park. Just pack everything separately and pour the dressing over the greens when it's time to eat. Then lay back on your blanket with your honey and watch the clouds as the pass by. Happy picnicking! :)

• 2 chicken breasts halves, pounded thinner
• 2 tablespoons pistachio nuts, finely chopped
• 3/4 cup Italian style panko bread crumbs
• 2 heaping teaspoons minced fresh parsley
• canola oil
• 1 egg, beaten
• 7 cups tightly packed baby arugula, ripped up
• 2 oz. herbed goat cheese
• 1/4 cup olive oil
• 3 tablespoons white balsamic pear infused vinegar
• 1 tablespoon minced shallot
• 1 tablespoon all natural raspberry preserves
• sea salt
• fresh ground pepper
• nasturtium flowers for garnish

Heat the canola oil, (enough to fry the chicken breasts in) in a non-stick pan. Combine the panko bread crumbs, pistachio nuts and the parsley. Dip your chicken breasts into the egg then into the breading. Really pack on the breading with your fingertips. Once your oil is nice and hot on low heat, you can put in your chicken breasts. I test the hotness of the oil by throwing in a few panko crumbs, once it sizzles your oil is ready for the chicken. Fry the chicken for ten minutes each side and drain on paper towels. Combine the olive oil, shallots, vinegar and the raspberry preserves and toss with the arugula. Season with salt and pepper if needed. When you are ready to make your salad, serve the chicken with the arugula and crumble the goat cheese on top along with a pretty nasturtium flower. To keep your chicken crisp for your picnic, let your chicken cool completely, then wrap in paper towels and place in a paper bag. This serves 2. Enjoy!