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Crispy Chicken with Greek Green Bean Salad

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 30 mins
Total time 30 mins
Yield Makes 4 servings
This quick-fix dinner of Crispy Chicken with Greek Green Bean Salad celebrates the season's freshest green vegetable.

Ingredients

  • 1 lemon
  • 1 (8-oz.) package thin green beans
  • 1 medium-size red bell pepper, sliced
  • 1 (15-oz.) can chickpeas, drained
  • 1/3 cup loosely packed fresh mint leaves
  • 1/3 cup bottled Greek dressing
  • 1/4 cup crumbled feta cheese
  • 4 (4-oz.) skinned and boned chicken breasts
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 4 tablespoons canola oil

How to Make It

  1. Grate zest from lemon (about 1 Tbsp.). Halve lemon, and juice it. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Stir together bell pepper, next 4 ingredients, lemon juice, and beans.

  2. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

  3. Place flour and eggs in two separate shallow dishes. Stir together panko, lemon zest, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour, dip in eggs, and dredge in panko, pressing to adhere.

  4. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining chicken and canola oil. Serve with bean mixture.