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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Creamed spinach and baked sweet potatoes drizzled with maple syrup make good partners for these crispy cutlets. Top vanilla frozen yogurt with fudge sauce and a few raspberries for dessert. Ingredients:
1/3 cup unseasoned dry breadcrumbs |
2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried |
1 1/2 teaspoons minced lemon peel |
2 skinless boneless chicken breast halves |
2 tablespoons olive oil |
lemon wedges |
Directions:
1. Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
2. Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.
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