Rating: 4 stars
53 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

Create a healthy, kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Laraine Perri
Recipe by Cooking Light May 2010

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Read the full recipe after the video.

Recipe Summary test

total:
40 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

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  • Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

  • Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

  • Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Nutrition Facts

402 calories; fat 15.4g; saturated fat 3g; mono fat 9g; poly fat 1.8g; protein 45.9g; carbohydrates 17.7g; fiber 1.4g; cholesterol 102mg; iron 2.2mg; sodium 539mg; calcium 80mg.
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