MOZZARELLA & HERB CHICKEN
Steps:
- Preheat oven to 425. Zest and halve lemon.
- In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, salt, and pepper.
- Pat chicken dry. Season. Place chicken on baking sheet with foil or baking paper. Evenly spread sour cream on tops of chicken, then mound with panko mixture, pressing firmly to adhere.
- Roast chicken for 5 minutes. Remove baking sheet, place green beans on empty side, with drizzle of olive oil and salt & pepper. Return to over for 15 minutes.
- Melt 1 tbsp butter in small pot over med-high heat. Add couscous and pinch of salt. Cook, stirring until toasted, 2-3 minutes. Add chicken stock. Bring to boil, cover, and reduce heat to low. Cook 6-8 minutes, until coucous is tender, drain if needed.
- Once chicken is done, stir in 1 tbsp butter to coucous until melted. Add lemon zest and juice from half a lemon.
- Serve on plates, with optional lemon wedge.
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