Lil­lian Hell­man Chicken

(serves 6)

6 chick­en breast fil­lets, well-trimmed

mari­nade:
1 1/2 cup each may­on­naise, grat­ed pecori­no cheese
juice of 1 lemon
zest of 1 lemon
2 tsps Pen­zeys Fox Point or Sun­ny Paris Seasoning
plen­ty of fresh-ground black pepper

3 cups home­made bread crumbs

2 cups arugula/rocket

This is a messy job. Place the mari­nade ingre­di­ents in a shal­low bowl, and the bread­crumbs in anoth­er. Line a large cook­ie sheet with foil and smear each chick­en breast, on each side, with the mari­nade, then roll in bread­crumbs. Place in a sin­gle lay­er on the foil-lined tray. Bake at 400F, 200C for 25 min­utes. Sliced thick­ly and serve on the arugu­la on a love­ly platter.