I use za’atar in many of my cooking. It brings instant complex layers and tells the story of the Eastern Mediterranean mountains, where wild thyme has grown for centuries. The za’atar combination is like poetry in a bottle. As I always say, it’s a magical spell in a great way. My daughters loved breaded chicken, and this is my version.

Ingredients:

• 1 lb chicken breast
• ¼ cup olive oil
• 2 tbsp za’atar spice
• ¼ cup all-purpose flour
• 2 tsp salt, divided in half
• ½ cup dried bread crumbs
• 1 egg
• Lemon wedges

Instructions:

1. In a flat surface plate, mix the za’atar, 1 tsp salt, and breadcrumbs together. Place the flour on another flat surface plate, and crack the egg into a shallow bowl, whisk lightly.
2. Butterfly the chicken breast, place it on the counter, and cover it with plastic. Tenderize it to ¼ inch thickness.
3. Dip the chicken in the flour, then into the egg, and finally into the breadcrumbs with za’atar.
4. In a heavy-bottomed pan, heat the oil. If the pan is large enough for both chicken pieces, use all the oil. Otherwise, divide it in half and save the other half for the second piece. Cook each piece for 3 minutes on each side, ensuring it is fully cooked and not pink inside. Serve hot with lemon wedges and a light salad.