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
20
Minutes
COOKING
10
Minutes
SERVES
2
People
CALORIES
510
Per Serving
PROTEIN
39
Grams

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

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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

Calories

510

Fat

34g

Saturated Fat

6g

Sodium

680g

Carbohydrate

16g

Sugars

4g

Protein

39g