In case you haven’t noticed, I eat a lot of chicken and seafood, so I have to find ways to reinvent my favorite ingredients. This recipe takes your ordinary sauteed chicken to a whole new level! I’ve crusted the chicken with special k, a little bread crumbs, and Parmesan cheese then paired it with a lemon/ thyme white bean salad and fresh arugula on top. The cannellini beans are so light and creamy and the crust from the chicken adds the perfect crunch too. I think the key to this recipe though is making sure to pound your chicken very thin – it helps it maintain its moistness and it cooks more evenly. If you don’t have a meat tenderizer, use an empty wine bottle like I do!
1 can cannellini beans, strained
3-4 sprigs of thyme, stems removed and slightly chopped
1 clove garlic minced
1 Lemon (1/2 for beans, 1/2 for arugula)
2 handfuls fresh arugula
For the Chicken:
2 Boneless skinless chicken breasts – pounded thinly
3/4 cup crushed Special K cereal
1/4 cup bread crumbs
2 Tbs. shredded Parmesan cheese
1/2 cup egg beaters (equal to 2 eggs, but without the cholesterol!)
1/2 cup whole wheat flour
1) You will need three small plates to prepare your chicken cutlets. This can be done ahead of time and kept in the fridge until you’re ready to saute. You will form an assembly line of three plates. Place flour, and a pinch of salt/ pepper on the first plate, eggs on the second, and mix the special k, breadcrumbs, and cheese on the third. Dredge the chicken cutlets in the flour, dust of any extra, then the eggs, then the cereal mixture – making sure to press the topping into the chicken so it sticks.
2) Add 1/4 inch of extra virgin olive oil in saute pan and make sure to get very hot before adding chicken. Add chicken and saute for approximately 4-5 minutes per side.
3) Meanwhile add 1-2 tbs olive oil to second pan with minced garlic and thyme. Add the cannellini beans, lemon juice from half a lemon, and a pinch of salt/ pepper. Cook until heated through about 3-4 minutes. Make sure not to over cook – they tend to break apart because they are so delicate.
4) Plate beans, then chicken, and top with a handful of fresh arugula. You will want to add a twirl or two of olive oil to the arugula along with lemon juice and salt (no pepper – it’s already peppery enough).
This is a great weeknight meal – and should take you less than 30 minutes to make. Enjoy!