Categories: Meals

Ingredients

• 1/2 cup skinned toasted unsalted hazelnuts
• 1/2 cup panko
• 2 tbsp. white whole-wheat flour
• 1 large egg
• 4 chicken breast cutlets, pounded to 1/4-inch thickness
• 1/2 tsp each sea salt and black pepper, divided
• 3 tbsp. olive oil, divided
• 2 garlic cloves, thinly sliced
• 14 oz. green beans
• 1 cup grape or cherry tomatoes, halved

Directions

1. In a food processor, pulse hazelnuts until finely ground, 5-6 pulses. Transfer to a shallow dish and stir in panko. In a separate shallow dish, add flour. In a third shallow dish, whisk egg with 2 tbsp. water.

2. Sprinkle chicken with 1/4 tsp each salt and pepper. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat; dip into egg mixture, letting excess drip back into dish. Press both sides of chicken into hazelnut mixture.

3. In a large nonstick skillet, heat 1 tbsp. oil on medium. Add half of the chicken and cook, turning once, until golden and no longer pink inside, 6-10 minutes. Transfer to a large plate; keep warm. Repeat with 1 tbsp. oil and remaining chicken.

4. Wipe out skillet. In skillet, heat remaining 1 tbsp. oil on medium. Add garlic and cook, stirring often, until fragrant and light golden, 45-60 seconds. Add beans, tomatoes, remaining 1/4 tsp each salt and pepper and 2-3 tbsp. water. Cover with a lid or foil and cook, stirring occasionally, until beans are tender-crisp and tomatoes are beginning to burst, 6-7 minutes. Serve with chicken.

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