Parmesan and flax crusted chicken with warm edamame cream and garlic mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Pat the chicken breasts dry with paper towels. Rub them with Dijon mustard and season with sweet paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   In a shallow plate, mix the grated parmesan, ground flaxseed, and the zest of half a lemon. Press this mixture onto each chicken breast to create a thin, even crust.

4. 4

   Place the chicken on the tray, drizzle with 1 tablespoon of the olive oil, and bake for 18 to 22 minutes at 220 °C / 425 °F, or until fully cooked and golden on the outside.

5. 5

   While the chicken bakes, cook the edamame in boiling water for 4 to 5 minutes. Drain and transfer it to a blender or food processor.

6. 6

   Add the Greek yogurt, 1 garlic clove, 1 tablespoon lemon juice, the chicken broth or water, 1/4 teaspoon salt, and a little black pepper to the edamame. Blend until thick and smooth. Add a little more broth or water if needed to adjust the texture.

7. 7

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.

8. 8

   Add the remaining 2 garlic cloves, the rest of the lemon juice, a pinch of salt, and black pepper to the mushrooms. Sauté for 1 to 2 more minutes until fragrant.

9. 9

   Let the chicken rest for 3 minutes after removing it from the oven. Spread the warm edamame cream onto each plate, place a chicken breast on top, and finish with the sautéed mushrooms and chopped fresh parsley.

10. 10

    Serve immediately to keep the crust crisp and the cream warm.