Quick Pan-Fried Chicken Breasts

I liked this. D thought it was on the bland side. I didn't but I also had the sauce from the asparagus that we had as a side in it. I couldn't taste the chile paste, but could taste the soy sauce. It didn't really seem Asian despite the ingredients, so I'm not going to list it that way. D said it was easy.

Quick Pan-Fried Chicken Breasts

Other Time: 43 minutes minutes
Yield: 4 servings (serving size: 1 chicken breast half)

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 1/2 cups panko (Japanese breadcrumbs)

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.

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.

CALORIES 403 ; FAT 18g (sat 1.9g,mono 11.2g,poly 3.7g); CHOLESTEROL 102mg; CALCIUM 21mg; CARBOHYDRATE 14.6g; SODIUM 498mg; PROTEIN 42.2g; FIBER 0.7g; IRON 1.4mg

Cooking Light, SEPTEMBER 2010