Pan Fried Chicken Breasts And Baby Romaine Salad
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Prep:
20 min. -
Cook:
25 min. -
Serves:
4
Recipes
Recipe tags: breading-batter mix, easy difficulty, lunch, stovetop
Ingredients
| 4 | boneless, skinless chicken breasts (6 oz), trimmed |
| ½ cup | vegetable oil |
| 1 | large egg, beaten |
| ¼ cup | milk |
| 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 |
Directions
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1
Preheat the oven to 350 °F.
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2
Pour the milk and egg into a shallow dish and whisk to combine.
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3
Add the flour, black pepper, mustard, garlic powder, and oregano into a shallow dish.
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4
Add the Shore Lunch® Chicken Breading Mix to a shallow dish.
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5
Add the oil to a large pan and heat on medium high.
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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.
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7
Add the chicken breast to the hot pan and brown for 2 minutes per side.
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8
Remove the breasts from the oil to a baking sheet lined with an oven safe wire rack.
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9
Place the chicken directly into the oven and bake for 20 minutes or until the internal reaches 165 degrees.
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10
Carefully remove the chicken from the oven and let rest for 5 minutes before slicing.
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11
Divide the baby romaine between 4 plates, sprinkle each plate with the oranges and sliced almonds.
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12
Place the sliced chicken breasts on top of the salad and serve immediately with your choice of dressing.