Italian-American Lemon Chicken

Nutrition per serve

Ingredients

• 1pcs cos lettuce
• 1pcs Lebanese cucumber
• 2pcs wholemeal bread rolls
• 1pcs lemon
• 300g chicken breast fillet
• 10g country seasoning
• 23ml olive oil
• 10ml plain flour
• 10ml dijon or wholegrain mustard
• 3ml honey
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Trim the lettuce, then coarsely chop the leaves. Thinly slice the cucumber. Cut the rolls into 2cm chunks. Thinly slice half the lemon, then juice the remaining lemon. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Bake croutons
   Put the bread on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for 5-6 mins until golden. Meanwhile, combine the country seasoning and 2 tsp plain flour in a shallow bowl. Dust the chicken in the flour mixture to coat.
3. Step 3 — Cook chicken
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Top the chicken with the lemon slices. Add 2 tsp lemon juice*, 2 tsp dijon mustard, ½ tsp honey and 60ml (¼ cup) water to the pan, bring to the boil and cook, stirring, for 1 min. Remove the pan from the heat.
4. Step 4 — Make salad
   While the chicken is cooking, combine 2 tbs mayonnaise and 2 tsp water in a large bowl and season with salt and pepper. Add the lettuce and cucumber (see Make it yours) and toss to combine. Stir in the croutons.
5. Step 5 — Serve up
   Divide the lemon chicken and salad among plates, spoon the sauce over the chicken and enjoy!
6. Step 6 — Make it yours
   Feel free to toss in other salad goodies from your veggie drawer, such as avocado, capsicum or tomato.

Allergens

Gluten, Wheat, Sulfit, Eier, Sojabohnen