Oven-Fried Chicken Salad
Paula Deen Jan/Feb magazine 2011
1 cup of Panko crumbs I used the Italian seasoning
1/3 cup flour
2 egg whites, lightly beaten
2-3 boneless chicken breast
Rinse the chicken breast in cool water then place on a dinner plate, Cut the chicken if desired into smaller pieces. salt the chicken, mix the egg whites in a small bowl, then using a small plastic bag I placed the flour. Dip all the chicken in the egg white then in the plastic bag with the flour. Mix this around so the the chicken is well coated with the flour. Then I added the 1 cup of panko crumbs to the plastic bag and mix all the chicken so it is well coated with crumbs. Then adding about 1 tbsp of olive oil to a big skillet I cooked each chick piece for a few minutes on each side. Then I placed all the chicken pieces on a small baking sheet and baked for about 15-20 minutes at 350 degrees. Depending on how thick your slices are.
Prepare your salad to your liking and place slices of the chicken on each serving. Serve with your favorite dressing. Enjoy