Required Items

6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
Pinch of sugar or honey
3 lemons

Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.

Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.

Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.

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