Crisp Chicken with Hearts of Palm Salad |
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Prep Time: 17 Minutes Cook Time: 9 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
4 skinned and boned chicken breasts (about 1 1/2 lb.) |
1 cup japanese breadcrumbs (panko) |
1 large egg |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper, divided |
5 tablespoons olive oil, divided |
1 (14-oz.) can hearts of palm, drained and sliced |
1/2 cup diced red onion |
1 small green bell pepper, diced |
1 tablespoon red wine vinegar |
2 tablespoons chopped fresh flat-leaf parsley or cilantro |
garnish: flat-leaf parsley or cilantro |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 thickness using a meat mallet or rolling pin. Spread breadcrumbs in a shallow plate. Beat egg in a shallow bowl.
2. Sprinkle chicken with salt and 1/4 teaspoon pepper. Dip 1 chicken breast in beaten egg; coat with breadcrumbs. Repeat with remaining chicken. Cook chicken in 1/4 cup hot oil in a large skillet over medium-high heat 4 minutes on each side or until done.
3. While chicken cooks, make salad. Gently toss together remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, hearts of palm, and next 4 ingredients. Serve chicken topped with salad. Garnish, if desired.
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