Kid-Friendly
Skillet-Fried Lemon Chicken
Dill Potato and Pea Salad
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 2 boneless, skinless chicken breasts, halved
- ⅛ tsp salt
- ⅛ tsp freshly ground pepper
- 1 large egg
- 1 tsp lemon zest
- ¼ cup whole wheat panko breadcrumbs
- 1 Tbsp olive oil
- Lemon wedges
Instructions
- Pound chicken to ½-inch thickness using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Lightly beat egg in a shallow bowl; combine lemon zest and breadcrumbs in a second shallow bowl.
- Dip chicken in egg, then dredge in breadcrumb mixture, pressing to adhere.
- Cook chicken in hot oil in a nonstick skillet over medium heat 3 to 4 minutes per side or until browned and done. Serve chicken with lemon wedges.
Side Dish Ingredients
- ½ lb organic new potatoes
- 1 cup frozen green peas, thawed
- 2 Tbsp plain Greek yogurt
- 2 Tbsp olive-oil mayonnaise
- 1½ tsp apple cider vinegar
- 1 Tbsp chopped fresh dill
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp freshly ground pepper
Side Dish Instructions
- Cook potatoes in salted water to cover 15 minutes or until tender; add peas during last 3 minutes of cooking.
- Drain and rinse potatoes under cold water to cool. Cut potatoes into bite-size wedges. Combine potatoes and peas in a bowl.
- Stir together yogurt, mayonnaise, vinegar, dill, garlic, salt, and pepper. Pour dressing over potato mixture; toss.
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