Split Peas with Chicken

Delicious Meal Idea

Split peas are the dried, peeled and split seeds of Pisum sativum. They come in yellow and green varieties. The peas are round when harvested and dried. Once dry, the skin is removed and the natural split in the seed’s cotyledon can be mechanically separated, in part to encourage faster cooking.

Split peas are high in protein and low in fat, containing only one gram of fat per 350 calories per serving.

Split Peas with Chicken Recipe

Split Peas with Chicken

Ingredients:

  • For the Split Peas:

1 and 1/2 cups water

1 cup split peas

  • For the Chicken:

4 boneless skinless chicken breast tenderloins

1 egg, beaten

1 teaspoon Mrs. Dash Garlic & Herb Seasoning Blend

1/2 cup bread crumbs

2 tablespoons olive oil

Split Peas with Chicken Recipe

Directions:

Spread split peas out on a clean kitchen towel or rimmed baking sheet. Pick out and discard any shriveled or broken beans, stones or debris and rinse under cold water.

Bring about 1 and a half cups of water to a boil. Add in 1 cup split peas, allow water to return to boiling, reduce heat, partially cover pan and simmer for 30 to 45 minutes, depending on the variety. Cooking times may be longer at higher altitudes.

Remove fat from the chicken. In a medium bowl beat 1 egg with Mrs. Dash seasoning blend. Add chicken to the bowl, cover it evenly with the egg mixture on all sides, cover with a plastic wrap and place in the refrigerator. Let the chicken marinade in the egg for about 10 minutes or so.

In a medium skillet heat olive oil over medium/high heat. Take chicken from the egg mixture and cover it with bread crumbs evenly on all sides. Fry chicken about 3 to 4 minutes per side or until golden on all sides and it’s white on the inside when cut.

Serve chicken over cooked split peas. Makes two servings.

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Suzana (SCM) is the owner, editor and main contributor of SocialCafe Magazine. As a wife and work at home mom of two (tween girl & baby boy), she enjoys writing about fitness, food and style among other things.

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