Lemon Baked Chicken and Fall Salad

This was inspired by an episode of Barefoot Contessa a few weeks back. I turned her roast chicken with croutons into a delicious autumn salad. This is an easy meal, and you can even make most of it ahead of time.

For 2 large salads, with lunch leftovers.

Ingredients:

2 boneless, skinless chicken breasts

1 baquette

A dozen or so shallots, skins removed

A handful of spinach

A handful of arugula

1/3 stick Butter

1 c Olive Oil

Salt

Pepper

Sugar

2 tablespoons dijon

Juice from 3 lemons

Zest from 2 lemons

2 garlic cloves, chopped

4 sprigs fresh thyme

goat cheese

In a small mixing bowl, combine dijon, lemon juice, lemon zest, olive oil, thyme, salt, and pepper. Whisk until blended and smooth. If mixture seems too thick, add a bit more olive oil.

Place chicken breasts in a baking dish, season with salt and pepper. Add chopped garlic to baking dish. Pour 2/3 marinade over chicken and refrigerate for 1-3 hours. After the chicken has marinated, heat the oven to 350 degrees. Bake for 35 minutes, or until cooked thru.

In a deep saute pan, melt 1/3 stick butter. Add salt and a few dashes of sugar to pan. Add shallots, still whole with their skins removed. Cover and cook until browned.

Meanwhile, cubed a medium sized baquette. Lay out cubes on sheet pan and drizzle with olive oil, salt, and pepper. Add them to saute pan with shallots, sprinkle with dried thyme. Cook for about 5 minutes. After the are looking crisp, add the pan to the oven and bake for 15-20 minutes.

Combine arugula and spinach in bowls. Top with croutons and shallots. Crumble goat cheese on top. Cut chicken in strips and arrange on top of salad. Drizzle remaining marinade over salad. Eat!!