Lemony Chicken over Mixed GreensIngredients:
3 boneless skinless chicken breasts
1/2 cup flour, with 1/2 tsp salt and few grinds of black pepper
2 eggs
1 sleeve of Ritz crackers- crushed, or 1 1/2 cups breadcrumbs
zest of two lemons
1 bag of mixed greens
lemon wedges (use ones you just zested)
olive oil
Directions:
Slice each chicken breast into 4 equal strips. Salt and pepper the flour, then add the lemon zest (peel) to the cracker crumbs. Coat the strips first in flour, then the egg, and lastly the crumbs. I like to use cracker crumbs rather than breadcrumbs because they already have the fat in them, so you can oven bake and they turn out really crispy. Bake chicken strips at 400 for twenty minutes. Cool for 5 or so minutes, then slice into bite size strips. Serve over greens. Lightly salt and pepper the salad, then drizzle with a tablespoon or two of good olive oil, and squeeze a wedge or two of lemon over all. Heaven.
