Thursday, September 29, 2005

Sliced Lemon Almond Chicken over Greens

Sliced Lemon Almond Chicken over Greens
courtesy of Me and Cooking Light Magazine

  • 3/4 c. cornflakes (I used wheaties)
  • 2 tbls. almonds, toasted (I used slivered)
  • 1 tsp grated lemon rind
  • 1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 4 (4-ounce) skinned, boneless chicken breast halves
  • Cooking spray
  • 6 C. gourmet salad greens
  • 1 tbls. fresh lemon juice
  • 1tsp. olive oil
  • Lemon wedges (optional)
Combine cornflakes, almonds, rind, 1/4 tsp salt & 1/4 tsp pepper in a food processor; pulse until coursely ground. Place crumb mixture in a shallow dish.

Place each breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dredge the chicken in a crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute' 5 minutes on each side or until done. Cut chicken into 1/2 inch strips; set aside.

Place salad greens in a large bowl. Combine 1/4 tsp salt, 1/4 tsp pepper, juice and oil, and drizle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evently among 4 plates. Garnish with lemon wedges if desired.

Per Serving:
Calories 187; Fat 5.6; protein 29; carb 10; fiber 2; cholesterol 66; iron 2.5; sodium 427

My notes:

Although the recipe called for pistachios, I iddn't have any and used almond slivers instead. As well, the recipe originally called for you to coat the chicken in HONEY, but I totally forgot to do it, and it came out excellent anyway, so I left it out and adjusted the nutritional to reflect that. My son loved this, and since he's so picky, I figured this is a good sign! We loved it as well, even with the slightly odd dressing on the greens. :)