Sliced Lemon Pistachio Chicken Over Greens

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From cooking light magazine. Chicken breasts rolled and cooked in cornflakes, pistachios, and lemon zest and placed on top of delicious salad greens with lemon/olive oil dressing.

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Steps

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Combine cornflakes , pistachios , rind , 1 / 4 teaspoons salt , and 1 / 4 teaspoons pepper in a food processor.

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Pulse until coarsely ground.

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Place crumb mixture in a shallow dish.

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.

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Flatten to 1 / 4 inch thickness using a meat mallet or rolling pin.

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Brush the chicken breasts with honey.

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Dredge the chicken in crumb mixture.

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Heat a large nonstick skillet coated with cooking spray over medium heat.

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Add chicken , and saute 5 minutes on each side or until done.

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Cut chicken into 1 / 2 inch strips.

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Set aside.

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Place salad greens in a large bowl.

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Combine 1 / 4 teaspoons salt , 1 / 4 teaspoons pepper , juice and oil , drizzle over salad greens , tossing gently to coat.

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Divide the salad green and chicken evenly among 4 plates.

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Garnish with lemon wedges , if desired.

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Ingredients

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corn flakes, pistachios, lemon rind, salt, black pepper, boneless skinless chicken breasts, honey, cooking spray, gourmet salad greens, fresh lemon juice, olive oil, lemon wedge