Panko Crusted Chicken, Tomato Avocado Relish, Israeli Cous Cous

Quick Note:Both the chicken and relish are very versatile. The chicken would be nice for a chicken Parmesan, tossed in wing sauce or just served with a dip. You can also cut into tenders if it is easier for the kiddos. The relish would be nice served with good bakery bread as an appetizer, or on a salad.



Panko Crusted Chicken Breast
with Fresh Tomato and Avocado Relish
Serves 3-4


3/4 Cup Panko Breadcrumbs
1/4 Cup Whole Wheat Flour-use White All Purpose if you don't have WW
1 Egg
1 Tbsp Milk
1/4 tsp Pepper
1/2 tsp Salt
1/4 tsp Garlic Powder
3 Chicken Breast
1-2 Tbsp Olive Oil

Preheat oven to 350. Dredge chicken in flour, then dip in egg/milk mixture and finally coat with breadcrumbs. Heat saute pan on medium and add olive oil. Sear chicken on each side for 2-3 minutes. Do not let your pan get too hot, you will burn the breadcrumbs. Remove chicken and place on cookie sheet. Place in oven and cook for 15-20 minutes. Top with Tomato and Avocado Relish

Fresh Tomato and Avocado Relish

2 Tomatoes-diced
1 Avocado-diced
2 Fresh Garlic Cloves-diced
1/2 Lime-juice
6-10 Basil Leaves
1/2 tsp Salt
1/4 tsp Pepper

Mix all ingredients in a bowl and let sit in fridge for 30 minutes. This relish is better when the flavors have a chance to marry! Enjoy.

Israeli Cous Cous with Spinach and Lemon
Serves 4

8oz/1 Box Whole Wheat Israeli Cous Cous-found in kosher section of grocery store
1 Bag Fresh Spinach
1/4 Cup Chicken Broth
1 Lemon-juiced
1 Tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

Cook cous cous according to box and set aside. Heat olive oil in a saute pan on medium heat. Add spinach and saute a few minutes. Add cous cous, chicken broth, and lemon. Stir and cook for a few more minutes. Season with salt and pepper and serve.