The Community Food Bank of Eastern Oklahoma stopped by to create a simple and light dish perfect for a spring time meal.
4 boneless, skinless chicken breasts
4 eggs, whipped slightly with splash milk
1 cup mix of garlic and herbs
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil
Butterfly chicken breast and pound thin. Dip in an egg wash and crust with garlic and herbs.
Sautee in pan until fully cooked, serve warm over spring lettuce.
Creamy lemon dressing:
1 clove of garlic, chopped
Juice and zest of 2 lemons
1 tbsp of Dijon mustard
4 tbsp canola oil
Salt and pepper
Mix all ingredients. Chill before serving.
For more information visit www.cfbeo.org