I had the pleasure of working in the kitchen with my mom last Sunday to make this recipe. She had this chicken dish at a small dinner party and loved it. I wanted to try it in hopes that it was worthy of sharing with you and is it ever!
The chicken is brushed with honey (we preferred to drizzle it right on there) and then coated with a wonderful combination of cornflakes, pistachios and lemon zest. I must confess, I tend to leave the lemon zest out of recipes, but the flavor of the lemon with all the other ingredients was sinfully good. This tasted more like a lemon dessert (stange as that sounds!)
Sliced Lemon Pistachio Chicken Over Greens
- 1 1/4 cup cornflakes
- 4 tbsp pistachios, toasted (Place them in a frying pan over medium heat until lightly browned.)
- 2 tsp grated lemon rind
- 1 tsp salt – divided
- 1 tsp black pepper – divided
- 4 skinned boneless chicken breast halves
- 1/4 cup honey or enough to brush or drizzle onto both sides of chicken
- cooking spray
- 6 cups salad greens
Combine cornflakes, pistachios, rind, 1/2 tsp salt and 1/2 tsp pepper in a food processor – pulse until coarsely ground. Place crumb mixture in a shallow dish.
Place each chicken breast half between 2 sheets of wax paper. Flatten to a 1/4″ thickness using a meat mallet or a rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute about 5 minutes per side or until done. Cut chicken into 1/2″ strips, set aside.
Place greens in a large bowl and sprinkle 1/2 tsp (or to taste) salt and pepper.
Serve with strips of chicken over greens and salad dressing of your choice. (A dressing with honey is highly recomended!)
This recipe was shared over at Make Ahead Meals for Busy Moms Melt in Your Mouth Monday Recipe Linky #100!