Ingredients
1.4 lbs Boneless Chicken Breasts, cleaned and trimmed of any fat.
Italian seasoned bread crumbs, about 1 1/2 cups.
1/2 tsp lemon pepper (optional)
1/2 cup E.V. Olive oil
1/2 to 1 lemon
1 large head of bak choi or 6 baby bak chois, cleaned and chopped to bite-sized pieces.
Salt & Pepper to taste
Preparation
Cut the chicken so that it is 3/4" thick or less. Mix the bread crumbs and lemon pepper. Coat the chicken well in the bread crumb mixture.
Cover the bottom of a large frying pan with the olive oil. Heat on med/high and then cook the chicken until well-browned on both sides and no longer pink in the center.
Remove chicken to a heat-safe plate. Squirt with lemon to taste and place in a warm oven.
In the same pan, pour off most of the remaining oil and remove any dark bits from the pan. Heat to medium, and stir-fry the bak choi until crisp-tender. Season to taste with salt and pepper. Serve with the chicken and pasta. Delicious!
