Middle Eastern crispy chicken breast recipe

Middle Eastern crispy chicken recipe

PREP TIME

15 min

TOTAL TIME

35 min

Serves

Middle eastern crispy chicken.
Photo, Roberto Caruso.

This zesty, spiced chicken is perfectly paired with a festive pomegranate tabbouleh and a glass of rustic red wine.

Ingredients

Lay chicken on a cutting board. Place a piece of wax paper over chicken. Using a rolling pin or mallet, pound until chicken is slightly flattened. Sprinkle both sides of chicken with salt. Season with pepper.
Beat egg with 1 tbsp water in a shallow plate. Stir panko with za’atar on a large plate. Dip each chicken breast in egg, then press into panko mixture coating both sides. Transfer to another plate.
Heat a large non-stick frying pan over medium-high. Add oil. Add 2 breasts to hot oil and cook until golden brown and cooked through, about 4 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chicken. Serve with Festive pomegranate tabbouleh.

For homemade za’atar, stir 3 tbsp dried thyme with 3 tbsp sesame seeds, 1/2 tsp kosher salt, 2 tsp fresh lemon zest. Makes 1/2 cup.

Try it with our festive pomegranate tabbouleh.

“The chicken looked and tasted like an entrée from a trendy restaurant prepared by a chef – but it was me!” – Marji Peglar

Stovetop

Pesto Turkey Linguine

Total 20 min