Crispy Chicken With Greek Green Bean Salad

• 1 lemon
• 1 (8-oz.) package thin green beans
• 1 medium-size red bell pepper, sliced
• 1 (15-oz.) can chickpeas, drained
• 1/3 cup loosely packed fresh mint leaves
• 1/3 cup bottled Greek dressing
• 1/4 cup crumbled feta cheese
• 4 (4-oz.) skinned and boned chicken breasts
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 4 tablespoons canola oil

1. Grate zest from lemon (about 1 Tbsp.). Halve lemon, and juice it. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Stir together bell pepper, next 4 ingredients, lemon juice, and beans.
2. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
3. Place flour and eggs in two separate shallow dishes. Stir together panko, lemon zest, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour, dip in eggs, and dredge in panko, pressing to adhere.
4. Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Keep warm in a 200u0b0 oven. Repeat procedure with remaining chicken and canola oil. Serve with bean mixture.

lemon, thin green beans, red bell pepper, chickpeas, mint leaves, dressing, feta cheese, chicken breasts, kosher salt, freshly ground black pepper, allpurpose, eggs, canola oil

Taken from www.myrecipes.com/recipe/chicken-green-bean-salad-1 (may not work)