Crisp Chicken with Hearts of Palm Salad

Name: Crisp Chicken with Hearts of Palm Salad
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 237 milliliters Japanese breadcrumbs (panko); 680 grams skinned and boned chicken breasts (about; 1 large egg; 1 leave Garnish: flat parsley or cilantro; 2 Tbsps chopped fresh flat-leaf parsley or cilantro; 1 small green bell pepper, diced; 397 grams hearts of palm, drained and sliced; 5 Tbsps olive oil, divided; 118 milliliters diced red onion; 1 Tbsp red wine vinegar; 1 teaspoons salt

Need Head to the store and pick up egg, flat-leaf parsley, olive oil, and a few other things to make it today. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert. From preparation to the plate, this recipe takes approximately 26 minutes.

Instructions

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Spread breadcrumbs in a shallow plate. Beat egg in a shallow bowl.

Ingredients you will need

Breadcrumbs

Spread

Egg

Equipment you will use

Bowl

Sprinkle chicken with salt and 1/4 teaspoon pepper. Dip 1 chicken breast in beaten egg; coat with breadcrumbs. Repeat with remaining chicken. Cook chicken in 1/4 cup hot oil in a large skillet over medium-high heat 4 minutes on each side or until done.

Ingredients you will need

Chicken Breast

Breadcrumbs

Whole Chicken

Pepper

Salt

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

While chicken cooks, make salad. Gently toss together remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, hearts of palm, and next 4 ingredients.

Ingredients you will need

Hearts Of Palm