Lemon-Paprika Chicken with Parsley Mayo

Tonight for dinner we had a yummy chicken dish and roasted baby potatoes with it. The Parsley Mayo went well with both the chicken and potatoes. The baby potatoes I used were so cute- they were tiny red fingerling potatoes, and I hope I can find and use them again; they were so delicious! Sometimes baby potatoes are hard to find; use whatever potatoes you want and just cut them small (less than 1-inch pieces). With dinner, we also had green beans- the ones available here are very long and flat; after some internet research (30 seconds worth!) I've come to the conclusion that they're Italian flat beans.

Parsley Mayo

1/2 cup mayo

2 tablespoons capers, drained and chopped

2-3 tablespoons chopped fresh parsley

1/2 teaspoon fresh lemon juice

sprinkle of salt

Lemon-Paprika Chicken Tenders

5-6 boneless, skinless, chicken tenders

juice of 1/2 lemon

1 tablespoon paprika

flour, for dredging

1 egg, beaten with a pinch of salt

1/3 cup dry breadcrumbs

salt and pepper to taste

2 tablespoons olive oil

1 lemon, cut into wedges

Mix together mayo ingredients and refrigerate until ready to serve.

Sprinkle lemon juice over chicken tenders and then sprinkle with paprika. Lay out three separate shallow plates (such as pasta plates). In one, place flour. In the next one, place the beaten egg with salt. In the next one, place the breadcrumbs. Take chicken tenders and first dip in flour, then egg, and the breadcrumbs, on both sides. At this point, you can put them on a large plate, cover, and place in the fridge until ready to use. When you are ready to cook, heat the olive oil in a large skillet and cook the chicken for 2-3 minutes on each side. Serve with Parsley Mayo and lemon wedges.

Lemon-Garlic Potatoes

1 1/2 pounds baby red fingerling potatoes, cut in half

1 tablespoon olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

salt and pepper to taste

2 tablespoons fresh parsley

Preheat oven to 400 degrees. Toss potatoes and other ingredients together in a large bowl, and transfer to a lightly greased 7x11 baking dish with sides. Bake for 30-45 minutes, or until fork-tender, turning a few times. (My potatoes were tiny... if yours are in larger pieces, you may need to bake them for a longer amount of time). Add parsley and toss with potatoes.