Lemony Chicken over Mixed Greens

This is seriously one of the tastiest dinners I know how to make. Simple, flavor-packed, easy and good for ya (say that last phrase with your best Sarah Palin accent).


Lemony Chicken over Mixed Greens

3 boneless skinless chicken breasts
1/2 cup flour, with 1/2 tsp salt and few grinds of black pepper
2 eggs
1 sleeve of Ritz crackers- crushed, or 1 1/2 cups breadcrumbs
zest of two lemons
1 bag of mixed greens
lemon wedges (use ones you just zested)
olive oil

Slice each chicken breast into 4 equal strips. Salt and pepper the flour, then add the lemon zest (peel) to the cracker crumbs. Coat the strips first in flour, then the egg, and lastly the crumbs. I like to use cracker crumbs rather than breadcrumbs because they already have the fat in them, so you can oven bake and they turn out really crispy. Bake chicken strips at 400 for twenty minutes. Cool for 5 or so minutes, then slice into bite size strips. Serve over greens. Lightly salt and pepper the salad, then drizzle with a tablespoon or two of good olive oil, and squeeze a wedge or two of lemon over all. Heaven.



These bowls are the best thing that's ever happened to me (almost). It was love at first sight when Kristine Hammons served us TJ's Roasted red pepper tomato soup out of them. I mentioned to Maren how perfect these bowls were- and of course, next thing I knew there was a big box on my doorstep, with twelve bowls of my very own. Crate and Barrell doesn't make this exact one anymore (sad for me if one ever breaks), but they do carry a comparable one, found here. They are perfect for pasta, salad, soup, for breading, making French toast, and things of that sort. Love.