Crisp Chicken with Hearts of Palm Salad

Yield: 4 servings
Recipe from Oxmoor House

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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

Preparation

  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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