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

Ingredients

  • 2 ½ ounces sourdough bread (about 3 slices), torn into smaller pieces
  • 4 (6-ounce) boneless skinless chicken breast halves
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon coarse-grained Dijon mustard
  • ¾ cup extra virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • + 2 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 4 cups mixed baby greens

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 wit...

View full recipe at SpringPad

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