100% Natural
Never frozen
No added salt
No added water
Fed a natural diet full of protein and vitamins
Learn more >Paneed Chicken Breast and Vegetable Salad
Need a quick recipe for two? Try this 30-minute panéed (pan-fried) chicken recipe infused with a rich vegetable salsa – a colorful dish when you need one.
Ingredients
- 1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create two chicken breast fillets
- 1 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 cup ¼" diced zucchini
- 1/4 cup diced red bell peppers
- 1/8 cup ¼" diced onion
- 1 tablespoon chopped cilantro
- 2 tablespoons drained capers
- 1/2 teaspoon lemon zest
- salt and ground black pepper, to taste
- 1 cup panko Japanese-style bread crumbs
- 1 cup bread crumbs
- 3 tablespoons vegetable oil
Directions
- Whisk the sherry vinegar, red wine vinegar and olive oil in a medium bowl.
- Add the zucchini, red bell peppers, onion, cilantro, capers and lemon zest to the bowl. Toss the vegetables with a spoon to combine with the vinegar mixture. Set the vegetable salsa aside.
- Season chicken with salt and black pepper.
- Mix both bread crumbs together in a shallow pan.
- Dredge both sides of chicken with bread crumb mixture.
- Heat oil in a 12-inch skillet over medium heat.
- Add chicken to skillet and cook 4 to 5 minutes on each side or until chicken reaches an internal temperature of 165°F.
- Serve chicken topped with vegetable salsa.
Nutrition Facts
| Calories | 510 |
| Fat | 34g |
| Saturated Fat | 6g |
| Sodium | 680g |
| Carbohydrate | 16g |
| Sugars | 4g |
| Protein | 39g |
Get Our Best Recipes Delivered To Your Inbox
