Crispy Chicken with Lemon, Parsley, and Extra Virgin Olive Oil

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Bread chicken in a sourdough breadcrumb mixture and serve over a bed of simple greens flavored with lemon juice and olive oil.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 14 Minutes

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

Preparation

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.

Note:

Marge Perry and David Bonom,

July 2011