Prep 40 mins
Cook 20 mins
This recipe is from the January/February 2013 issue of Cooking Light. It was SO good - better than anything you would ever get at a restaurant! I used 1 t each, dried, crushed herbs in place of the fresh herbs and it was good - no doubt fresh would be better. The garlic flavor is fairly strong in the dressing. If you don't like a strong garlic flavor, you might consider cutting back the amount.
- 1 cup fat-free buttermilk, divided
- 1 egg white, lightly beaten
- 3⁄4 cup panko breadcrumbs
- 4 (6 ounce) boneless skinless chicken breast halves
- 3⁄4 teaspoon black pepper, divided
- 1⁄4 teaspoon kosher salt, divided
- 3 tablespoons canola oil
- 1⁄3 cup canola oil mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons white vinegar
- 1 teaspoon garlic, minced
- 1 medium head iceberg lettuce, cored and cut into 6 wedges
- 2 cups grape tomatoes, halved
- 2 ounces blue cheese, crumbled (1/2 c)
- 3 slices bacon, cooked and crumbled
- Preheat oven to 425.
- Combine egg white with 1/2 c buttermilk in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture then dredge in panko. Sprinkle with 1/4 t pepper and 1/8 t salt.
- Heat an ovenproof skillet over medium heat. Add oil, swirl to coat. Add chicken. Cook 4 minutes, turn over. Bake at 425 for 14 minutes or until done. Let chicken stand 10 minutes, slice crosswise.
- Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar. Place garlic on a cutting board. Sprinkle with 1/8 t salt. Chop until a paste forms, scraping with the flat side of a kniffe to mash. Add garlic to dressing.
- Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing. Sprinkle with cheese and crumbled bacon.