PAN-SEARED CHICKEN BREASTS WITH CHICKPEA SALAD

SERVES 4

Smoked sweet or smoked hot paprika can be used interchangeably in this recipe.

6 tbsp extra virgin olive oil

1/4 cup lemon juice (2 lemons)

1 tsp honey

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and pepper

2 (15-ounce) cans chickpeas, rinsed

1/2  red onion,sliced thin

1/4 cup chopped fresh mint

1/2 cup all purpose flour

4 (4-to 6-ounce) boneless, skinless chicken breasts,trimmed

  1. Whisk 1/4 cup oil, lemon juice, honey, paprika,cumin, 1/2 tsp salt, and 1/2 tsp pepper in large bowl until combined. Reserve 3 tbsp dressing. Add chickpeas, onion, and mint to remaining dressing and toss to combine. Season with salt and pepper to taste, and set aside.
  2. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform 1/2-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
  3. Heat remaining 2 tbsp oil in 12-inch skillet over medium high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer hciken to serving platter, tent with aluminum foil. and let rest for 5 minutes. Drizzle reserved dressing over chicken and serve with salad.

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