Canadian Living - Best of Chicken

CRISPY HERBED CHICKEN WITH APPLE SLAW

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

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2

pinch ⅔ cup ½ tsp 3 tbsp 4 tsp 1 tsp 2 tbsp boneless skinless chicken breasts (about 450 g total) each salt and pepper panko bread crumbs lemon zest minced fresh tarragon

Dijon mustard lemon juice olive oil

Apple Slaw

3 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tsp liquid honey pinch each salt and pepper

4 cups coleslaw mix

1 Empire apple, cut in ½-inch

chunks

With knife parallel to cutting board, halve each chicken breast to form 2 thin cutlets. Between waxed paper, pound chicken to ½-inch thickness. Sprinkle with salt and pepper.

In shallow bowl, mix panko with lemon zest; set aside. Stir together tarragon, mustard and lemon juice; spread over chicken. Press all sides of chicken firmly into panko mixture to adhere.

In nonstick skillet, heat oil over medium-high heat; working in batches, cook chicken, turning once, until golden, crispy and no longer pink inside, about 6 minutes.

Apple Slaw Meanwhile, in bowl, whisk together oil, lemon juice, honey, salt and pepper; stir in coleslaw mix and apple. Serve with chicken.

PER SERVING about 355 cal, 28 g pro, 19 g total fat (3 g sat. fat), 19 g carb (3 g dietary fibre, 17 g sugar), 65 mg chol, 155 mg sodium, 384 mg potassium. % RDI: 4% calcium, 9% iron, 11% vit A, 35% vit C, 14% folate.

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