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Nutritional Information
Calories 217
Fat 5.6g
Cholesterol 66.0mg
Sodium 427mg
Carbohydrates 12.0g
Fiber 2.2g
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Lemon Pistachio Sliced Chicken Over Garden Greens
Ingredients
3/4 cups cornflakes cereal(aisle 4)
2 tablespoons shelled pistachios, toasted (produce department)
1 teaspoon grated lemon rind (produce department)
or 3/4 teaspoon lemon peel (spice rack end of aisle # 11)
1/2 teaspoon salt divided (aisle #11)
1 teaspoon black pepper divided (spice rack end of aisle #1)
1 pound boneless & skinless chicken breast cutlets(service meat department)
1 tablespoon honey (aisle #5)
Cooking spray of your choice, non-flavored (aisle #11)
6 cups mesculin mix or garden salad greens (produce department)
1 tablespoon fresh lemon juice (aisle #3)
1 teaspoon olive oil (aisle #11)
lemon wedges, optional for garnish (produce department)
Directions
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1. Combine cornflakes, pistachios (must be slightly roasted first),rind or peel, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a food processor and pulse until coarsely ground. Place crumb mixture into a shallow baking dish.
2. Brush the chicken with honey. Dredge the chicken in the crumb mixture.
3. Heat a large non-stick skillet coated with cooking spray over medium heat. Add chicken and saute for 3-5 minutes on each side or until chicken is done. Remove chicken from pan and cut into 1/2 in strips; set aside.
4. Place salad green into a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon black pepper, juice and oil and once mixed together drizzle over mesculin or salad greens.
5. Divide salad greens and chicken evenly into 4 servings and them among 4 plates. Garnish with lemon wedges and serve.
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Servings
Serves 4
Time To Cook
Total Cooking time: 25 minutes.
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