This fast, no-fuss pan-fried chicken is perfect for the hurried home-cook.
4 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lemon juice
1 tablespoon chile paste (such as sambal oelek)
2 tablespoons olive oil, divided
1 1/2 cups panko (Japanese breadcrumbs)
How to Make It
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.
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.
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I had to use more oil than called for so I don't know how "light" this was. The chicken was juicy and it had good flavor and a nice crunch to the breading. My chicken was a little on the thick side so I finished it up in the oven after browning on the stove top.
My family liked it, I thought it was just okay if you don't mind the greasy mess of frying. I Had to add more oil and time frying than recipe stated. Served with Coastal Living's-Mixed Greens with Goat Cheese, Cranberries, and Walnuts salad.
Excellent! And very easy to prepare. Chicken came out very moist and juicy. Cook time was a bit longer than called for, and I didn't have a chili paste, so I used a garlic chili sauce. Will definitely be making this again.