recipe

Panko-Crusted Lemon Butter Chicken with Israeli Couscous Salad

Name: Panko-Crusted Lemon Butter Chicken with Israeli Couscous Salad
Ingredients: Chicken Breast, Olive Oil, Salt, Pepper, Flour, Eggs, Panko, Lemon, Butter, Shallot, Garlic, Israeli Couscous, Chicken Stock, Dijon Mustard, Onion, Cheese Crumbles

This Panko Crusted Lemon Butter Chicken pairs perfectly with Israeli Couscous Salad. Savory tender chicken with a citrus kick.

Prep Time 10 mins

Cook Time 30 mins

servings 4

Ingredients

Chicken:
4 Foster Farms Organic Boneless Skinless Chicken Breast Fillets halves
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 cups all-purpose flour
2 eggs, beaten
2 cups panko (Japanese bread crumbs)
2 tbsp lemon juice
4 tbsp butter
Israeli Couscous Salad:
2 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 box (about 8 oz.) Israeli couscous
1½ cups chicken stock
Vinaigrette:
1 tbsp Dijon mustard
2 tbsp lemon juice
½ tsp salt
½ tsp black pepper
⅓ cup olive oil
¼ cup diced red onion
1 cup feta cheese crumbles

Directions

1. In large skillet over medium-high heat, warm olive oil. Season chicken with salt and pepper. Place flour, eggs and panko in bowls or plate; dredge chicken in flour, then dip in eggs and coat lightly with panko. Place coated chicken into warm pan and sauté, turning, until chicken is done, about 5 minutes on each side. Remove chicken from pan and set aside, keeping warm.

2. Prepare couscous by placing olive oil in medium saucepan over medium-high heat. Add shallot and garlic and sauté until lightly browned, about 2 minutes. Add couscous and brown for 5 minutes, stirring constantly. Add chicken stock, bring mixture to a boil, cover and reduce heat to low. Simmer 15 minutes or until liquid is absorbed.

3. Prepare vinaigrette by combining Dijon mustard, lemon juice, salt and pepper in small bowl. Slowly whisk in olive oil. Add red onion and feta cheese. Stir well to combine. Mix vinaigrette with prepared couscous and toss well to combine.

4. Prepare lemon butter sauce by melting together lemon juice and butter in microwave.

5. To serve, spoon couscous on plate or serving platter. Top with chicken. Drizzle with lemon butter sauce.