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.

Prep

Cook

10

Minutes

Servings

2

 

Calories

510

Per Serving

Protein

39g

 

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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Whisk the sherry vinegar, red wine vinegar and olive oil in a medium bowl.
  2. 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.
  3. Season chicken with salt and black pepper.
  4. Mix both bread crumbs together in a shallow pan.
  5. Dredge both sides of chicken with bread crumb mixture.
  6. Heat oil in a 12-inch skillet over medium heat.
  7. Add chicken to skillet and cook 4 to 5 minutes on each side or until chicken reaches an internal temperature of 165°F.
  8. Serve chicken topped with vegetable salsa.

Nutrition Facts

Calories510
Fat34g
Saturated Fat6g
Sodium680g
Carbohydrate16g
Sugars4g
Protein39g

Chicken. A great source of protein.

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