Categories: Meals
Ingredients
- 1 Lemon
- 1 Roma Tomato
- 1 Shallot
- 2 Boneless Skinless Chicken Breasts
- 1/2 oz. Sliced Almonds
- 6 fl. oz. Canola Oil
- 2 oz. Flour
- 2 oz. Mayonnaise
- 1 cup Panko Breadcrumbs
- 5 oz. Baby Spinach
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Zest and halve lemon. Cut one half into two wedges and juice other half. Core tomato and cut 1" dice. Peel and slice shallot into very thin rounds.
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Lay chicken on a separate cutting board. Make a lengthwise cut through center, using your free hand to steady chicken. Stop short of opposite edge so it remains in one piece and open as you would a book. Repeat with second breast. Cover with plastic wrap and pound to an even 1/8" thickness. Season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add almonds and toast until lightly browned, 3-4 minutes. Remove to a plate. Reserve pan and wipe clean.
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Return pan to medium-high heat. Add canola oil. Set up a breading station: Place flour in a mixing bowl. Combine half the mayonnaise (reserve remaining for lemon aioli), 2 tsp. water, and a pinch of salt and pepper in another mixing bowl. Place panko in another mixing bowl. Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in mayonnaise-water mixture. Season chicken on both sides with ¼ tsp. salt and a pinch of pepper each. Coat chicken completely in panko. Set breaded chicken on a plate.
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Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn’t brown, increase heat. Add one chicken breast and cook until golden, 3 minutes. Flip, and cook 3 minutes. Flip again, and cook 1 minute. Transfer to prepared baking sheet. Repeat with other chicken breast. Roast until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 2-5 minutes. While chicken bakes, make salad.
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Rinse clean two bowls used for breading (discarding panko, mayonnaise-mixture, and flour.) To large mixing bowl, add 2 Tbsp. olive oil, 1½ Tbsp. lemon juice, and salt and pepper to taste and stir together. Add spinach, tomatoes, shallot (to taste), almonds, and toss. Make lemon aioli by combining mayonnaise, 1 tsp. lemon zest, and a pinch of pepper in another clean bowl. Plate dish as pictured on front of card, garnishing with lemon wedges. Bon appetit!