Ingredients



  • 1 lemon
  • 1 (8-oz.) package thin green beans
  • 1 medium-size red bell pepper, sliced
  • 1 (15-oz.) can chickpeas, drained
  • 1/3 cup loosely packed fresh mint leaves
  • 1/3 cup bottled Greek dressing
  • 1/4 cup crumbled feta cheese
  • 4 (4-oz.) skinned and boned chicken breasts
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 4 tablespoons canola oil



Preparation

1. Grate zest from lemon (about 1 Tbsp.). Halve lemon, and juice it. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Stir together bell pepper, next 4 ingredients, lemon juice, and beans.
2. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
3. Place flour and eggs in two separate shallow dishes. Stir together panko, lemon zest, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour, dip in eggs, and dredge in panko, pressing to adhere.
4. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Keep warm in a 200 oven. Repeat procedure with remaining chicken and canola oil. Serve with bean mixture.