Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light August 2014

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Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast half and 1/2 cup potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Cook 12 minutes or until tender; drain. Return potatoes to pan; mash to desired consistency. Stir in stock, green onions, mustard, and 1/2 teaspoon pepper.

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  • Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Combine panko, parsley, and garlic powder in a shallow dish. Dredge chicken in flour. Dip in milk mixture; dredge in panko mixture, shaking off excess. Lightly coat breaded chicken with cooking spray.

  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 3 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 2 chicken breast halves.

Chef'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

Nutrition Facts

433 calories; fat 11g; saturated fat 2g; mono fat 5.1g; poly fat 1.5g; protein 44g; carbohydrates 37g; fiber 3g; cholesterol 156mg; iron 2mg; sodium 508mg; calcium 58mg.
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