![]() With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula. Pile some arugula on top of each hot chicken breast. Pour enough dressing on the arugula to moisten. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add more butter and oil and cook the rest of the chicken breasts. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. You can use either a meat mallet or a rolling pin.Ĭoat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. Ingredients: 2 tbsp olive oil 2 tsp minced fresh thyme 2 garlic cloves, minced 1 tsp lemon zest 1/4 tsp freshly ground black pepper 1/4 tsp salt 4 (6-oz). ![]() On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside. What to serve the lemon chicken with For fewer carbs, serve it with some steamed broccoli, brussels sprouts, or asparagus on the side. ![]() On a second plate, beat the eggs with 1 tablespoon of water. STEP 2 Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Mix everything together with some seasoning and set aside. Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. ![]()
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