Za’atar Crusted Chicken With Creamy, Garlicky Labneh & Mozzarella
Makes: 1 wholesome serving for one
I’m never not having a labneh moment, but to add to that an oven-baked garlic moment? Oh boy, are we all in for a treat.
ingredients
GROUP A: CHICKEN
4 - 5 oz boneless, skinless chicken breast
1/4 cup AP flour
1/4 cup panko bread crumbs
1 small egg
1 tbsp za’atar
1/4 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp ground sumac
Salt & pepper, to taste
GROUP B: CREAMY GARLIC DIP
4 large garlic cloves
1/2 tbsp olive oil
3 tbsp labneh
3 tbsp worth fresh mozzarella
2 - 3 green olives
1/4 tsp charcuterie mustard
1/2 tbsp honey, warmed
Salt & pepper, to taste
GROUP C: EVERYTHING ELSE
Mixed greens
Olive oil
Red onion slivers (optional)
Juice from 1/4 lemon
1 Greek pita
Salt & pepper, to taste
method
Preheat the oven to 400 F. Peel the garlic cloves, smash them a bit using the blunt edge of a knife, toss them in the olive oil, salt, and pepper, and wrap them in a small ball of aluminum foil. Bake for 8 - 10 minutes till strongly fragrant. Once done, take out the ball and let the garlic cool to room temperature till it’s time to use.
Prep the chicken: In a medium bowl, mix the panko, za’atar, spices, and salt and pepper per your taste. Tenderize the chicken and slice it into 1” thick “strips”. Season it with salt and pepper. In a small bowl, crack the egg and whisk it lightly. To another small bowl, add the AP flour. Heat a non-stick skillet with enough olive oil to glaze the entirety of the skillet’s surface; it should be enough to pan-fry the chicken.
Cook the chicken: To cook the chicken, start by coating each piece in this sequence: dip in egg wash and shake off excess, coat with AP flour and dust off excess, dip again in egg wash and shake off excess, and finally coat in panko mixture till well covered in it, then shake off excess before transferring to the heated and oiled skillet. Cook on both sides till crisp and golden-brown. Transfer from the pan to a paper-towel lined dish.
Make the pita chips: Slice the Greek pita in half along it’s thickness. Cut the two halves into little triangles and toss them in olive oil, salt, and pepper. Heat up a grill pan (if you want those pretty grill marks) on high, and “toast” the pieces till they’re lightly browned and crisp.
Whisk the mozzarella and labneh together with a fork till it becomes a thick paste-like consistency. Smash the baked garlic and top the mixture with it. Mince the olives and mix them with the charcuterie mustard and add over the garlic. Warm the honey in the microwave for 8 - 10 seconds and drizzle it immediately over the dip.
Plate up: In a large bowl or pasta dish, toss the greens with salt, pepper, and olive oil. Place the chicken over the bed of greens and garnish with slivered red onion. Serve warm with the dip and pita chips on the side.
