Pan Fried Chicken Breasts And Baby Romaine Salad

20 Min.
25 Min.
4
Ingredients
4
(6 ounce) boneless, skinless chicken breasts, trimmed
4 (6 ounce) boneless, skinless chicken breasts, trimmed
½
cup vegetable oil
½ cup vegetable oil
1
large egg, beaten
1 large egg, beaten
¼
cup milk
¼ cup milk
1
box Shore Lunch® Chicken Breading Mix Classic Fried Chicken Recipe
1 box Shore Lunch® Chicken Breading Mix Classic Fried Chicken Recipe
1
cup all-purpose flour
1 cup all-purpose flour
1
tablespoon black pepper
1 tablespoon black pepper
½
teaspoon dry mustard
½ teaspoon dry mustard
1
teaspoon garlic powder
1 teaspoon garlic powder
1
teaspoon dried oregano
1 teaspoon dried oregano
10
ounces baby romaine
10 ounces baby romaine
1
(11 ounce) can Mandarin oranges, drained
1 (11 ounce) can Mandarin oranges, drained
½
cup sliced almonds
½ cup sliced almonds
Directions

  1. Preheat the oven to 350 °F.
  2. Pour the milk and egg into a shallow dish and whisk to combine.
  3. Add the flour, black pepper, mustard, garlic powder, and oregano into a shallow dish.
  4. Add the Shore Lunch® Chicken Breading Mix to a shallow dish.
  5. Add the oil to a large pan and heat on medium high.
  6. Dredge each chicken breast into the flour, shaking off the excess. Dip the chicken into the egg mixture and then coat with the breading mix.
  7. Add the chicken breast to the hot pan and brown for 2 minutes per side.
  8. Remove the breasts from the oil to a baking sheet lined with an oven safe wire rack.
  9. Place the chicken directly into the oven and bake for 20 minutes or until the internal reaches 165 degrees.
  10. Carefully remove the chicken from the oven and let rest for 5 minutes before slicing.
  11. Divide the baby romaine between 4 plates, sprinkle each plate with the oranges and sliced almonds.
  12. Place the sliced chicken breasts on top of the salad and serve immediately with your choice of dressing.