Quick Pan-Fried Chicken Breasts

Name: Quick Pan-Fried Chicken Breasts
Total time: 43 min
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; 3 tablespoons canola mayonnaise; 2 tablespoons lower-sodium soy sauce; 2 tablespoons fresh lemon juice; 1 tablespoon chile paste (such as sambal oelek); 2 tablespoons olive oil, divided; 1 ½ cups panko (Japanese breadcrumbs)

4.6

(11)

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Total: 43 minutes

Servings: 2.5

Author : Julianna Grimes

Ingredients

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4 (6-ounce) skinless, boneless chicken breast halves3 tablespoons canola mayonnaise2 tablespoons lower-sodium soy sauce2 tablespoons fresh lemon juice1 tablespoon chile paste (such as sambal oelek)2 tablespoons olive oil, divided1 ½ cups panko (Japanese breadcrumbs)

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Instructions

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Step 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. Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 15 minutes. Remove chicken from bag; discard the marinade.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place panko in a shallow dish. Dredge chicken evenly in panko. 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.