Ingredients
- 1 cup fat=free buttermilk, divided
- 1 large egg white, lightly beaten
- 3/4 cup panko
- 4 6-oz. skinless, boneless chicken breast halves
- 3/4 tsp. black pepper, divided
- 1/4 tsp. kosher salt, divided
- 3 Tbsp. canola oil
- 1/3 cup mayonnaise (canola or light)
- 1 Tbsp. fresh dill, chopped
- 1 Tbsp. chopped fresh chives
- 2 tsp. white vineagar
- 1 tsp. minced garlic
- 1 medium head iceberg lettuce, cored, cut into 4-6 wedges
- 2 cups chopped plum tomato
- 2 oz. crumbled blue cheese
- 3 slices bacon, cooked and crumbled
Preparation
Step 1
1. Preheat oven to 425
2. combine 1/2 cup buttermilk and egg white in shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 tsp. pepper and 1/8 tsp. salt
3. heat an ovenproof skillet oven medium heat. add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425 for 14 minutes to until done. let chicken stand 10 minutes; slice crosswise.
4. combine 1/2 buttermilk, 1/2 tsp pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 tsp. salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each plate. Top with chicken, 1/3 cup tomato, and dressing. Sprinkle with cheese and bacon.