This zesty, spiced chicken is perfectly paired with a festive pomegranate tabbouleh and a glass of rustic red wine.
za'atar spice blend
Lay chicken on a cutting board. Place a piece of wax paper over chicken. Using a rolling pin or mallet, pound until chicken is slightly flattened. Sprinkle both sides of chicken with salt. Season with pepper.
Beat egg with 1 tbsp water in a shallow plate. Stir panko with za’atar on a large plate. Dip each chicken breast in egg, then press into panko mixture coating both sides. Transfer to another plate.
Heat a large non-stick frying pan over medium-high. Add oil. Add 2 breasts to hot oil and cook until golden brown and cooked through, about 4 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chicken. Serve with Festive pomegranate tabbouleh.
For homemade za’atar, stir 3 tbsp dried thyme with 3 tbsp sesame seeds, 1/2 tsp kosher salt, 2 tsp fresh lemon zest. Makes 1/2 cup.