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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.

Marge Perry and David Bonom
Recipe by Coastal Living July 2011

Gallery

Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

prep:
5 mins
cook:
14 mins
total:
19 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread in a food processor; process about 1 minute or to coarse crumbs. Transfer breadcrumbs to a large plate.

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  • 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.

  • 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°.

  • 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.

  • Place 1 chicken breast half onto each of 4 plates; top evenly with parsley mixture. Serve immediately with mixed greens.

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