Spicy, Lemony Chicken Breasts With Croutons and Greens

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(655)

cooking.nytimes.com
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Total: 30 minutes

Servings: 4

Cost: $11.18 /serving

Spicy, Lemony Chicken Breasts With Croutons and Greens

Ingredients

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Instructions

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Step 1

Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.

Step 2

Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.

Step 3

In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.

Step 4

Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.

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