Pan Fried Chicken Breasts And Baby Romaine Salad
Recipe tags: breading-batter mix, easy difficulty, lunch, stovetop
|4||boneless, skinless chicken breasts (6 oz), trimmed|
|½ cup||vegetable oil|
|1||large egg, beaten|
|1 box||Shore Lunch® Classic Fried Chicken Breading Mix|
|1 cup||all-purpose flour|
|1 Tbsp||black pepper|
|½ tsp||dry mustard|
|1 tsp||garlic powder|
|1 tsp||dried oregano|
|10 oz||baby romaine|
|1 can||Mandarin oranges (11 oz), drained|
|½ cup||sliced almonds|
Preheat the oven to 350 °F.
Pour the milk and egg into a shallow dish and whisk to combine.
Add the flour, black pepper, mustard, garlic powder, and oregano into a shallow dish.
Add the Shore Lunch® Chicken Breading Mix to a shallow dish.
Add the oil to a large pan and heat on medium high.
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.
Add the chicken breast to the hot pan and brown for 2 minutes per side.
Remove the breasts from the oil to a baking sheet lined with an oven safe wire rack.
Place the chicken directly into the oven and bake for 20 minutes or until the internal reaches 165 degrees.
Carefully remove the chicken from the oven and let rest for 5 minutes before slicing.
Divide the baby romaine between 4 plates, sprinkle each plate with the oranges and sliced almonds.
Place the sliced chicken breasts on top of the salad and serve immediately with your choice of dressing.