Panko Crusted Chicken with Asian Slaw
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 1g||8%|
|Total Carbs 24g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 0%|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
Non-stick cooking spray
1 cup panko breadcrumbs
3 1/2 cups broccoli coleslaw mix
1/4 cup roasted peanuts, chopped
1/4 cup Asian-style peanut sauce
Preheat oven to 375°F. Spray a baking sheet with cooking spray.
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (that's 1 3/4 cups broccoli coleslaw mix).
Place breadcrumbs in a shallow bowl, roll each chicken breast in crumbs. Place breasts on baking sheet, and bake 15 minutes until a thermometer inserted into the center of a breast registers 170°F.
Meanwhile, mix together coleslaw mix and chopped peanuts with 1/3 cup peanut sauce and juice of 1/2 lime. Slice remaining lime half into 4 slices. Divide coleslaw among 4 plates.
Place a baked chicken breast on each plate, over coleslaw, and garnish with a lime wedge. Serve.
Panko Crusted Chicken with Asian SlawAdd Your Comment