Quick Pan-Fried Chicken Breasts

Quick Pan-Fried Chicken Breasts
You can never have too many main course recipes, so give Quick Pan-Fried Chicken Breasts a try. This recipe serves 4. One serving contains 448 calories, 40g of protein, and 23g of fat. Head to the store and pick up chile paste, olive oil, canola mayonnaise, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a dairy free diet.

Instructions

1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/2-inch), using a meat mallet or small heavy skillet.
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Chicken BreastChicken Breast
MeatMeat
WrapWrap
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Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Frying PanFrying Pan
2
Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag.
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Chili PasteChili Paste
MayonnaiseMayonnaise
Soy SauceSoy Sauce
JuiceJuice
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Ziploc BagsZiploc Bags
3
Add chicken to bag; seal and marinate in refrigerator 15 minutes.
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Whole ChickenWhole Chicken
4
Remove chicken from bag; discard the marinade.
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MarinadeMarinade
Whole ChickenWhole Chicken
5
Heat a large nonstick skillet over medium-high heat.
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Frying PanFrying Pan
6
Add 1 tablespoon oil to pan; swirl to coat.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
7
Place panko in a shallow dish. Dredge chicken evenly in panko.
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Whole ChickenWhole Chicken
PankoPanko
8
Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Wipe pan clean with paper towels. Repeat procedure with remaining oil and chicken.
Ingredients you will need
Whole ChickenWhole Chicken
Cooking OilCooking Oil
Equipment you will use
Paper TowelsPaper Towels
Frying PanFrying Pan
DifficultyHard
Ready In43 m.
Servings4
Health Score22
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