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Ingredients
- 1 c fat-free buttermilk, divided
- 1 large egg white, lightly beaten
- 3/4 c panko
- 4 skinless, boneless chicken breast, halves
- 3 Tb canola oil
- 1/3 c canola mayo
- 1 Tb chopped fresh dill
- 1 Tb chopped fresh chives
- 2 tsp white vinegar
- 1 tsp minced garlic
- 1 medium head iceberg lettuce, cored and cut into 6 wedges
- 2 c plum tomatoes
- 2 oz crumbled blue cheese
- 3 slices bacon, cooked and crumbled
Details
Preparation
Step 1
Preheat oven to 425 degrees.
Combine 1/2 buttermilk and egg white in shallow dish. Place panko is another shallow dish. Dip chicken in egg white mixture; dredge in panko.
Heat an oven proof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 mins; turn over. Baked at 425; for 14 mins or until done. Let chicken stand for 10 mins; slice crosswise.
Combine 1/2 c. buttermilk, mayo, dill, chives and vinegar. Add garlic to dressing.
Place 1 lettuce wedge on each of the 6 plates. Top each with chicken, 1/3 c. tomato, and 2 1/2 Tb dressing. Sprinkle with cheese and bacon.
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