SLICED LEMON-PISTACHIO CHICKEN OVER GREENS

SLICED LEMON-PISTACHIO CHICKEN OVER GREENS image

Yield 4

Number Of Ingredients 13

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Ingredients
3/4 cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)

Steps:

Preparation Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside. Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.