Sunny Mediterranean Chicken
by Mallorie Carrington
serves: 6
|
|
|
|
|
1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal.
2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
3. In same skillet, heat remaining 2 tablespoons oil over medium heat; cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
4. Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
5. On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges. |
Ingredients: |
|
1 cup |
|
bread crumbs |
|
6 |
|
boneless skinless chicken breasts |
|
1/2 teaspoon |
|
salt |
|
1/4 teaspoon |
|
pepper |
|
1/4 cup |
|
milk |
|
4 tablespoons |
|
olive oil |
|
1 medium |
|
zucchini |
|
1 small |
|
eggplant |
|
1 small jar |
|
roasted red bell peppers |
|
1/2 large |
|
red onion |
|
1 clove |
|
garlic, chopped |
|
3 tablespoons |
|
water |
|
4 teaspoons |
|
lime juice |
Directions: |
|
1. Place bread crumbs in resealable food-storage plastic bag. Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place bread crumbs; dip chicken into milk, then coat with bread crumbs.
2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm.
3. In same skillet, heat remaining 2 tablespoons oil over medium heat; cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender.
4. Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork.
5. On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges.
|
|