Panko Chicken
  • Servings: 4
  • 4 (4-oz) boneless, skinless chicken breast halves
  • 4 tso olive oil, divided
  • 2/3 cup low-fat buttermilk
  • 1 cup panko crumbs
  • 3 cloves garlic, minced
  • 3 Tbsp dry white wine
  • 1 1/2 cups grape tomatoes, cut in half
  • 1/4 cup fresh basil leaves, minced
  • 2 Tbsp goat cheese
  1. Sandwich chicken breasts in plastuc wrap and pound until even and thin. Spray a large nonstick skillet with cooking spray. Add 2 tsp olive oil to the skillet and heat over medium.
  2. Pour buttermilk into a shallow dish or pie pan. Put panko into another shallow dish. Dip chicken in buttermilk to coat well, then place each piece in panko and turn to coat evenly. Place coated chicken in hot skillet and cook 2-3 minutes on each side or until chicken is brown and crisp. As pieces are done, transfer to an oven-safe platter and keep warm in 250 degree oven.
  3. PLace remaining 2 tsp olive oil in a medium nonstick skillet and heat over medium-low. Add garlic and cook, stirring frequently, 5-6 minutes until tender and light brown but not crisp. Add the wine; increase the heat to medium-high and simmer unti wine is reduced and pan is almost dry.
  4. Stir in tomatoes and heat 2-3 minutes. Just before serving stir basil into tomato mixture. To serve, divide tomato relish among the chicken pieces. Sprinkle cheese evenlyon top of the relish.
Found in the Houston Chronicle