Breaded Chicken with Lemon-Green Onion Tahini

This recipe is a great way to breathe new life into predictable chicken breasts. Here, the crisp chicken sits on baby spinach and is drizzled with a rich tahini sauce, spiced with lemon and green onions. Finish with seasonal fresh fruit.

 

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 (5-6 oz./155-185 g. each)

1 large 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

 

In a small bowl, place the tahini. Mix in the 2 tablespoons of the lemon juice, and then mix in 2 tablespoons hot water. If needed, mix in more water to thin the mixture to the texture of thick mayonnaise. Mix in 2/3 of the green onions. Season the sauce to taste with salt and pepper.

 

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 1/3-1/2 inch (9-12 mm). In a bowl, combine the egg, remaining 1/3 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. In a pie plate or cake pan, spread out the panko.

 

In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Dip the chicken in panko, turning to coat n both sides, and then add to the pan. Cook until brown and cooked through, about 4 minutes per side.

 

Meanwhile, place the spinach in a large bowl. Add the remaining 1 tablespoon oil and toss to coat. Season to taste with salt and pepper. Mix in the remaining 1 teaspoon 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 right away. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.