Parmesan Crusted Chicken And Radish Salad

• 2 None boneless skinless chicken breasts (5-6 oz each), trimmed
• 3/4 cup packaged dried breadcrumbs
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp chopped flat-leaf parsley
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1 cup (15 oz) white beans, drained and rinsed
• 1 clove garlic, crushed
• None None Lemon wedges, to serve
• None None FOR THE RADISH SALAD
• 2 None radishes, trimmed and thinly sliced
• 1/4 small onion, thinly sliced
• 1 cup mixed salad greens
• 2 tbsp lemon juice
• 1 tbsp olive oil

1. For the radish salad, combine the radish, onion and salad greens in a medium bowl. Drizzle with combined lemon juice and oil. Season and toss to combine.
2. For the chicken, using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin, gently pound the chicken between plastic wrap to 1/4 inch thick.
3. Combine the breadcrumbs, Parmesan cheese and parsley on a plate. Place the yogurt in a medium bowl. Dip the chicken in the yogurt, then coat in crumbs. Place on a plate. Cover with plastic wrap and refrigerate for 15 mins.
4. Heat the oil in a large skillet on medium heat. Cook the chicken for 5 mins each side or until golden and cooked through. Transfer to a plate and rest for 5 mins.
5. Meanwhile, cook the beans and garlic in 1/4 cup boiling water for 3-4 mins or until tender. Remove from the heat. Season with pepper, then mash with a fork.
6. .Spoon the salad and beans onto plates. Top with chicken. Serve with lemon wedges.

chicken breasts, breadcrumbs, parmesan cheese, flatleaf parsley, plain yogurt, olive oil, white beans, clove garlic, lemon wedges, salad, radishes, onion, mixed salad greens, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/33861 (may not work)