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Return to browsing category: Vegetables

Sunny Mediterranean Chicken by Mallorie Carrington serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Main Dishes
Poultry
Vegetables