Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

This fast, no-fuss pan-fried chicken is perfect for the hurried home-cook.

Julianna Grimes
Recipe by Cooking Light September 2010

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
43 mins
Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

403 calories; fat 18g; saturated fat 1.9g; mono fat 11.2g; poly fat 3.7g; protein 42.2g; carbohydrates 14.6g; fiber 0.7g; cholesterol 102mg; iron 1.4mg; sodium 498mg; calcium 21mg.
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