Quick Pan-Fried Chicken Breasts

I bought some Panko at Costco today, and then I had to look for a recipe that I had all the ingredients for. This is what I came up with tonight.

CL photo ... not a whole lot better than mine :)

Half a piece ... it was huge!

Quite simple. Very tasty. Something different.

Here's the recipe


Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lemon juice (I used a lime plus its zest)
1 tablespoon chile paste (such as sambal oelek)
2 tablespoons olive oil, divided
1 1/2 cups panko (Japanese breadcrumbs)

Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/2-inch), using a meat mallet or small heavy skillet. Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 15 minutes. Remove chicken from bag; discard the marinade.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place panko in a shallow dish. Dredge chicken evenly in panko. Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Wipe pan clean with paper towels. Repeat procedure with remaining oil and chicken.

(I don't think I pounded the chicken enough ... ended up cooking it longer, but it worked fine.)


Julianna Grimes, Cooking Light

SEPTEMBER 2010