Crispy Chicken with Lemon, Parsley, and Extra Virgin Olive Oil |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 1 |
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Bread chicken in a sourdough breadcrumb mixture and serve over a bed of simple greens flavored with lemon juice and olive oil. Ingredients:
2 1/2 ounces sourdough bread (about 3 slices), torn into smaller pieces |
4 (6-ounce) boneless skinless chicken breast halves |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 tablespoon coarse-grained dijon mustard |
3/4 cup extra virgin olive oil, divided |
2 tablespoons fresh lemon juice |
2 tablespoons chopped fresh parsley |
4 cups mixed baby greens |
Directions:
1. Place bread in a food processor; process about 1 minute or to coarse crumbs. Transfer breadcrumbs to a large plate.
2. Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush each chicken breast half evenly with mustard, and roll in breadcrumbs to coat.
3. Heat 1/2 cup oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 7 minutes on each side or until golden brown and thickest portion registers 165°.
4. Meanwhile, combine lemon juice, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Slowly whisk in remaining 1/4 cup olive oil.
5. Place 1 chicken breast half onto each of 4 plates; top evenly with parsley mixture. Serve immediately with mixed greens.
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