You didn't think I'd miss Not So Fat Fridays two weeks in a row, didja? I thought I would make my absence up to you with not only a wonderful main dish but a side one as well. This was super easy to make on a week night & we really enjoyed it.
What I love about the chicken is that it is only breaded on one side. As for the white bean mash, it's such a wonderful healthy alternative to mashed potatoes & just simply delicious.
Olive oil nonstick cooking spray
1/2 cup panko (Japanese-style bread crumbs)
1/8 tsp ground red pepper (cayenne)
Salt & pepper
1/2 cup walnuts, toasted & cooled
1/4 cup fresh parsley leaves, loosely packed
1 large egg white
1 tsp Dijon mustard
1 1/2 lbs chicken-breast cutlets, thinly sliced
Preheat oven to 450°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan & rack with cooking spray. On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt & 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts & parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.
In pie plate, whisk egg white and Dijon until well mixed. One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
Bake chicken 10 to 12 minutes or until topping is golden-brown & chicken is no longer pink throughout.
In saucepan cook 2 cloves minced garlic in 1 tblsp hot olive oil for 1 minute. Stir in two 15oz cans white beans, rinsed & drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup). Stir in 1/2 tsp crushed dried thyme & 1 tsp lemon juice. Season to taste; heat through. Makes 4 servings.
Have a wonderful weekend everyone! I will be catching up & seeing you shortly!!!!
HAPPY MOTHER'S DAY!!!!