Lemon Chicken Dijon with Tabbouleh Salad

Make the Tabbouleh Salad ahead of time so the flavors have time to blend. Cooking the chicken takes about 15 minutes.

Ingredients for Tabbouleh Salad:

• ½ cup of fine wheat bulgur (sometimes sold under the name tabbouleh)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro
• 1 small can chopped black olives
• 1 small tomato, chopped
• ½ cucumber, chopped
• ¼ cup red onion, chopped

Ingredients for Lemon Dijon Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• ¼ cup lemon juice
• 4 tablespoons Dijon style mustard
• Cooking spray
• ½ cup of chicken broth
• ½ cup white wine
• 2 tablespoons mustard
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

How to make the Tabbouleh Salad:
Pour 1 cup of boiling water over the bulgur and cover. Let it stand to absorb the liquid for 15 minutes.
Squeeze the excess moisture out of the bulgur and place in a bowl.
Mix with the olive oil, lemon juice, cilantro, black olives, tomato, cucumber, and onion.
Let sit in the refrigerator for 1 or more hours.

How to make the Lemon Chicken Dijon:
Pound the chicken breasts between two sheets of was paper until ¼ inch thin.
Salt and pepper the chicken to taste.
Mix the lemon juice and mustard in a bowl.
Place the chicken in the lemon juice and mustard to coat.
Heat a skillet with the cooking spray.
Cook the breasts for three minutes on both sides.
Remove the chicken from the pan and keep warm.
Mix the broth, wine, mustard, lemon juice, cornstarch, and parsley and heat in the skillet until thickened.
Pour the lemon gravy over the chicken.

Photo/Illustir on Flickr

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Crispy Chicken Tenders with Honey Mustard

Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices

Ingredients:
1 lb of skinless, boneless chicken breast tenderloins
1 cup of flour
½ tsp salt
Dash of pepper
Cooking oil spray
½ cup of honey
¼ cup of Dijon mustard
1 pkg frozen green beans (or 1 lb fresh, if available)
4 russett potatoes
2 fresh oranges
2 Tbsp melted butter
2 Tbsp parsley
2 Tbsp grated Parmesan

Preparation:
Set the table and preheat the oven to 425 degrees.
Mix the honey and Dijon mustard and stir well to blend.
Scrub the potatoes and remove any bad spots.
Slice into the potatoes, making crosswise cuts ¾ of the way through the potato.
Lay the potatoes on a baking pan, cut side up.
Pour the melted butter and parsley over and into the cut side. Sprinkle with salt.
Bake in the oven about 50 minutes.
Mix the flour, salt, and pepper.
Dip the tenderloins in the flour mixture.
Spray a heavy skillet with cooking oil.
Fry the tenderloins in the skillet until golden brown.
Cook the green beans in the microwave.
Slice the oranges into wedges.
Remove the potatoes from the oven and sprinkle with Parmesan while they are still hot.
Serve the chicken with the honey mustard dipping sauce on the side.

Crunchy Almond Chicken Tenderloins

Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread

We had this light dinner with pesto ranch dressing and spinach salad dressing for dipping the vegetables and the tenderloins. My DH had his chicken with hot sauce. Whatever dressings you like will go with these crunchy tenderloins and veggies.

Ingredients:
1 lb of chicken tenderloins
1 egg
1 clove of garlic, crushed
½ teaspoon of paprika
Dash of salt and pepper
1 cup of corn flakes, crushed
¼ cup of slivered almonds
1 Tbsp of olive oil.

Veggie Salad Ingredients:
½ cup of chopped broccoli florets
½ cup of chopped cauliflower florets
½ cup of fresh summer squash
½ cup of fresh zucchini
Salad dressings for dipping

Preparation:
Rinse and dry the chicken tenderloins.
Mix the egg and garlic with a whisk.
In a plastic bag or a paper bag, mix the crushed cornflakes and spices. You may want to crush a few almonds into the mix also.
Dip the tenderloins in the egg and garlic.
Put the tenderloins in the bag and shake to coat.
Heat the oil in a pan and fry the tenderloins until well done.

While the chicken is cooking, set the table.
Chop the vegetables and toss for the salad.

Place the chicken on a platter and sprinkle with the almond slivers. Serve the chicken and salad with a dressing of your choice and bread.