Sliced Lemon Pistachio Chicken over Greens |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light Magazine. Chicken breasts rolled and cooked in cornflakes, pistachios, and lemon zest and placed on top of delicious salad greens with lemon/olive oil dressing. Ingredients:
3/4 cup corn flakes |
2 tablespoons pistachios, toasted |
1 teaspoon lemon rind, grated |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
4 boneless skinless chicken breasts (4 oz. each) |
1 tablespoon honey |
cooking spray |
6 cups gourmet salad greens |
1 tablespoon fresh lemon juice |
1 teaspoon olive oil |
lemon wedge |
Directions:
1. Combine cornflakes, pistachios, rind, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Brush the chicken breasts with honey. Dredge the chicken in crumb mixture.
3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 5 minutes on each side or until done. Cut chicken into 1/2 inch strips; set aside.
4. Place salad greens in a large bowl. Combine 1/4 teaspoons salt, 1/4 teaspoons pepper, juice and oil, drizzle over salad greens, tossing gently to coat.
5. Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.
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