Sliced Lemon-Pistachio Chicken Over Greens

This is my go-to meal for friends watching their weight or a light lunch with company in general. For today's large breasts, I find 2 breasts,max three are plenty for four plus servings. I also usually do 1.5 the topping with a few more pistachios thrown in for good measure. If you need to be gluten free, you can use corn chex insted.

Quick, easy, and very tasty. The combination of the honey and lemon is nice, and the pistachios and cornflakes add a pleasant crunch. This is a definite keeper, and a go-to recipe for me during the warmer months when I don't want to keep the stove on for a long time or eat heavily.

Although we beat the chicken quite thinly, it still was undercooked on the inside and practically burnt on the outside. Next time I might try placing the chicken in the oven or pre-cooking the meat before pan-frying

This was a quick & yummy spring dinner, though I cheated a little to make it faster with fewer dishes to wash. I chopped the pistachios and just mixed them with breadcrumbs because we don't eat cornflakes, and I didn't want to haul out my food processor for it anyway. Next time I'll buy panko breadcrumbs, but this still worked really well. I also skipped toasting the nuts and it didn't matter because they got toasty while the chicken cooked. Served it over baby spinach.