This recipe is a great way to breathe new life into predictable chicken breasts. The crisp chicken, drizzled with a rich tahini sauce flavored with lemon juice and green onions, sits on top of a bed of baby spinach, making it a complete weeknight meal for busy nights.
Breaded Chicken with Lemon-Green Onion Tahini
- 1/4 cup (2 1/2 oz./75 g) tahini
- 2 Tbs. plus 1 tsp. fresh lemon juice
- 3 green onions, white and green parts, finely chopped
- Coarse kosher salt and freshly ground pepper
- 4 boneless, skinless chicken breast halves (each 5 to 6 oz./155 to 185 g)
- 1 egg
- 2 tsp. Dijon mustard
- 1 tsp. grated lemon zest
- 1 cup (1 1/2 oz./45 g) panko
- 3 Tbs. olive oil
- 6 oz. (185 g) baby spinach
1. In a small bowl, stir together the tahini and 2 Tbs. of the lemon juice. Stir in 2 Tbs. hot water, then, if needed, stir in more hot water to thin the mixture to the texture of thick mayonnaise. Mix in two-thirds of the green onions. Season the sauce with salt and pepper.
2. Place the chicken breast halves between 2 sheets of waxed paper; using a meat mallet or rolling pin, pound the breasts to a thickness of 1/3 to 1/2 inch (9 to 12 mm). In a bowl, combine the egg, the remaining third of the green onions, the mustard and lemon zest. Mix with a fork. Add the chicken and turn to coat. Sprinkle the chicken with salt and pepper. Spread the panko in a pie plate or a shallow bowl.
3. In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Dip the chicken in the panko, turning it to coat on both sides, then add to the pan. Cook until brown and cooked through, about 4 minutes per side.
4. Meanwhile, place the spinach in a large bowl. Add the remaining 1 Tbs. olive oil and toss to coat. Season with salt and pepper. Mix in the remaining 1 tsp. lemon juice. Divide the spinach among 4 plates. Slice the chicken breast halves crosswise and place one breast half on top of the spinach on each plate. Spoon the tahini sauce over the top and serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Weeknight Fresh & Fast, by Kristine Kidd