Mozzarella &Herb chicken

Updated at: Tue, 10 Sep 2024 00:06:55 GMT

Step 1

1. Prep: wash and pat dry produce, pre heat oven to 425F. Trim. Peel, and cut carrots, zest lemon and quarter.

Step 2

2. Mix panko & start carrots: in medium bowl combine panko, mozzarella, and Italian seasoning, 1tbsp olive oil, salt and pepper to taste. Toss carrots on half of baking sheet with drizzle of olive oil and salt and pepper to taste with a pinch of chili flakes. The place on top rake in oven for 5minutes.

Step 3

3. Coat chicken: pat dry 2 chicken cutlets, season all over with salt and pepper. Evenly spread sour cream over the tops, then mound the panko mixture and press firmly.

Step 4

4. Roast carrots & chicken: once carrots have roasted for about 5 minutes, carefully add chicken to empty half of sheet. Roast on top rack for 15-20minutes.

Step 5

5. Cook couscous: while carrots and chicken roast, melt 1 tbsp butter in a small pot over medium heat. Add couscous and pinch of salt. Cook, stirring until toasted (2-3minutes). Add 3/4 cup water, and 1 tsp chicken. Stock concentrate. Bring to boil, then cover and reduce to low simmer. Cook until tender (6-8minutes). Turn off heat, and remove excess liquid if necessary.

Step 6

6. Finish and serve: once chicken is done, stir 1 tbsp butter until melted into couscous. Add lemon zest with a squeeze of lemon to taste., season with salt and pepper. Divide chicken, couscous and carrots into two portions and serve with lemon wedge.

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