Ingredients

• 1 1/3 cups buttermilk
• 1/4 cup Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, pressed
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 6 chicken breast halves with skin and bones (about 4 pounds)
• 1 1/3 cups panko (Japanese breadcrumbs)*
• 3/4 cup grated Parmesan cheese
• 6 tablespoons all purpose flour
• 1 tablespoon minced fresh thyme
• 1 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons butter, melted
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 5-ounce package arugula
• 1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Instructions

1. Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
2. For coating: Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
3. Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
4. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
5. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
6. For salad: Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper. Place 1 chicken breast on each plate. Divide salad among plates and serve.
7. Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
8. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
9. Place 1 chicken breast on each plate. Divide salad among plates and serve.