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Monday, January 11, 2016

Chicken Milanese with Roasted Vegetables and lemon chive dressing

This is another new Hello Fresh I don't get any endorsement from them--I just enjoy their simple and healthy recipes.  I changed up the original recipe just a bit.  It will take about 45 minutes to make this entire meal.  Lemon and garlic provide the flavors that bring this dish together.

2 chicken breasts
4 small red potatoes
3 carrots
4 T. plain Greek yogurt
1 t. garlic powder
1 lemon
1/2 c. panko or regular breadcrumbs
2 c. baby spinach leaves
2 slices shallot, thinly sliced and diced
1/2 cucumber, sliced

Cut the potatoes into 1/2" wedges.  Pare and quarter lengthwise the carrots.  Place carrots and potatoes on a baking sheet.  Sprinkle with olive oil and salt and pepper.  Bake at 400 for 25 minutes.
Between waxed paper sheets, place the chicken breasts to 1/2' thick.
Mix 2 T. yogurt, garlic powder, and zest from lemon in a small bowl.  Spread 1/2 of this mixture on one side of each chicken breast.  Sprinkle with bread crumbs.  Press down.  Heat 1 T. olive oil in a large skillet.  Place chicken, bread crumb side down in pan.  Sprinkle the other side of the chicken with salt and pepper and more breadcrumbs.  Cook for 5 minutes on each side.

On plates put 1 c. spinach.  Put sliced cucumbers on top.  Mix juice from lemon, shallots, 2 T. yogurt and a drizzle of olive oil together as a dressing.  Top spinach with dressing.

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