Recipe: Crispy Lemon-Thyme Chicken

In keeping with last week’s theme of creating healthier, more family-friendly versions of classic kid food, here is one of my favorite ways to introduce Audrey to the taste of fresh herbs in a way we can both enjoy.  With the comforting taste of crispy chicken, and the flavorful combination of lemon and thyme, this refined version of a chicken finger is sure to be a winner.  Feel free to play around with the flavor combinations as well.  Substitute fresh sage for the thyme, or replace both the thyme and lemon for parmesan & oregano or orange zest & tarragon.

* Pulse in food processor for babies younger than 12 months.

Crispy Lemon-Thyme Chicken

12 months + up

Makes approx. 2 adult and 2 kid servings

1. 2 egg whites

2. 1 cup whole-wheat panko bread crumbs

3. 1/2 tablespoon finely chopped thyme leaves

4. Zest of 1 lemon, about 1 tablespoon

5. 1/4 teaspoon salt

6. 1/8 teaspoon pepper

7. 1 pound boneless, skinless chicken breasts, preferably cutlets (if you don’t have cutlets, pound chicken thin)

8. 2 tablespoons extra-virgin olive oil

Place egg whites in a small bowl.  Mix together the panko, thyme, lemon zest, salt and pepper in a separate shallow dish.  Dip the chicken into the egg whites, coating well; let excess drip off.  Then press the chicken into the panko mixture; thoroughly coat both sides.

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Cook the chicken until browned and cooked through, flipping once, about 3-4 minutes per side.  Add more oil if necessary to finish cooking.

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