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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add a delightful crisp to chicken by dredging it in a walnut and breadcrumb mixture and pan-frying. Serve over crisp greens and drizzle with a heavenly buttermilk-honey dressing. Best of all, this southern favorite cooks in under 10 minutes. Ingredients:
4 skinned and boned chicken breast halves |
3 tablespoons buttermilk |
1 cup finely ground walnuts |
1/2 cup fine, dry breadcrumbs |
1 teaspoon salt |
2 tablespoons vegetable oil |
6 cups torn mixed salad greens |
4 cups torn fresh spinach |
1 cup (4 ounces) shredded colby-monterey jack cheese blend |
16 cherry tomatoes, cut in half |
buttermilk-honey dressing |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush buttermilk evenly over chicken.
2. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
3. Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.
4. Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.
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