pretty by the bay

Yeah….still loving the za’atar. And the obsession may grow deeper, because Rhodeygirl graciously offered to send me some za’atar fresh from Jordan! I can’t wait to taste it – she says it will knock my socks off!

Rhodeygirl happens to be the inspiration for this meal. After tweeting her my thanks for the za’atarspiration, she replied that I should mix the spice with breadcrumbs and use the mixture to coat chicken. Excellent idea, and a far healthier way to fulfill my craving for fried chicken. I love crispy coatings, and this one browned up nicely with just a bit of cooking spray. I finished the chicken off in the oven, using a wire rack set on top of a baking sheet to avoid soggy bottoms.

The end result was crisp and tasty. I only used one teaspoon of za’atar, but next time, I’ll bump that up to two to ensure the flavor really comes through.

Crispy Za’atar Chicken

serves 4

2 large boneless skinless chicken breasts, 6 to 8 oz each

1 egg

3/4 cup breadcrumbs, white or whole wheat

1 to 2 tsp za’atar seasoning

2 tbsp finely grated parmesan or pecorino romano cheese

salt and pepper to taste

Preheat oven to 400. Combine the breadcrumbs, za’atar, grated cheese, salt and pepper in a shallow baking dish. Lightly beat the egg and 1 tsp water in a bowl large enough to fit the pieces of chicken.

Dip the chicken in the beaten egg. Shake off excess, then dip the chicken in the breadcrumb mixture, turning to coat.

Heat a large nonstick skillet over medium to medium high heat. Spray with cooking spray, then add the chicken. Brown for 3 to 4 minutes on each side. Transfer chicken to a baking sheet topped with an oven-safe wire rack. (You may wish to spray the wire rack with cooking spray so the chicken doesn’t stick.) Bake the chicken for 10 to 15 minutes or until cooked through. Cooking time will depend on the thickness of each piece. Enjoy the chicken as-is, or slice and serve over salad.