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Quick Pan-Fried Chicken Breasts

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 43 mins
Yield 4 servings (serving size: 1 chicken breast half)
This fast, no-fuss pan-fried chicken is perfect for the hurried home-cook.

Ingredients

  • 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)

Nutrition Information

  • calories 403
  • fat 18 g
  • satfat 1.9 g
  • monofat 11.2 g
  • polyfat 3.7 g
  • protein 42.2 g
  • carbohydrate 14.6 g
  • fiber 0.7 g
  • cholesterol 102 mg
  • iron 1.4 mg
  • sodium 498 mg
  • calcium 21 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.