Thursday, December 16, 2010

0 Recipe #218: Zesty Za'atar Chicken - Zippity, Zangity, Zing!

Pin It
Print



As promised, here's the recipe for tonight's dinner. Yeah, I know. Another za'atar recipe. :) You can put this stuff on almost anything & it'll taste good, as evidenced by the number of za'atar-based recipes on this blog. :) Can you tell I absolutely adore the stuff?! ;)

Seriously, chicken and za'atar are one of the most heavenly, lip-smackingly delicious combinations ever. The za'atar gives it just the right amount of "zip & zing." Just try it & you'll see what I mean. :)

This recipe is so quick & easy to make that you can make it under 15 minutes flat. Practically effortless. Easy and delicious. Sounds like a winning combination to me!


Zesty Za'atar Chicken

Ingredients:
1/2 lb. (8 oz.) skinless, boneless chicken breasts, rinsed, defatted, tendons removed, & patted dry
2 Tbsp. plain bread crumbs
2 Tbsp. za'atar spice mix (see recipe)
1 Tbsp. extra virgin olive oil
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1 fresh, large bay leaf (or dried, if unavailable)
1/4 c. dry white wine
salt, to taste
ground black pepper, to taste
2 Tbsp. fresh mint leaves, roughly torn (for garnish)

Directions: Place rinsed, defatted chicken breasts onto a clean, non-porous surface. Cover with plastic wrap & tenderize, pounding with the bumpy, textured end of a meat mallet until 1/8" thick. Cut chicken into 2" wide strips & set aside. Thoroughly combine breadcrumbs & za'atar in a medium-sized bowl. Dip each piece of chicken into the bowl, thoroughly coating both sides. Shake off excess & lay onto a plate. Repeat this process until all chicken pieces have been breaded. Set aside.

Next, sauté garlic & bay leaf in olive oil in a large (12-13") sauté pan on low heat until tender, about 5 minutes. Stir occasionally. Deglaze with white wine, reducing liquid for just a few seconds before adding chicken. Transfer breaded chicken pieces from the plate into the pan, spacing pieces far enough apart so as not to crowd the pan. Season with salt & pepper, to taste. Cook chicken for a few minutes per side, until breaded exterior turns golden brown on both sides. Watch the pan carefully as tenderized chicken doesn't take very long to cook through & brown, 2-3 minutes at most. When ready, remove from heat & discard bay leaf. Divide into equal portions. Transfer to plates, & garnish with mint leaves. Serve immediately.

Yield: 2 servings.

No comments:

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...