Pan Seared Panko Breaded Chicken with Sauteed Greens in White Wine and Garlic


If you love Southern Fried Chicken and Greens, you will enjoy this lower calorie, olive oil based recipe: Pan Seared Panko Breaded Chicken with Sautéed Greens in White Wine & Garlic: Serves 4

1. Cut 1 lb. of chicken breast into 3 or 4 inch chunks and let them sit in 1 c. of fresh cream or half and half to absorb some of the liquid.

2. Fill a large soup bowl with Panko bread crumbs (about 2 cups) and cover each piece of chicken generously.3. Heat large sauté pan with a gentle coating of olive oil, covering bottom only, and heat until oil is hot.

4. Place coated chicken into hot pan and let cook on each side, turning only once until golden brown and crispy.

5. In another large sauté pan, sauté a bundle of your favorite greens in 1 tbsp. of olive oil, 1/2 c. of white wine and 3 tbsp. of fresh minced garlic until wilted, but retain bright color for optimal nutrient content.

6. Serve chicken over greens and enjoy this lower calorie southern favorite.

My husband, who is a South Carolina native, swears by this chicken and insists it is the best he’s ever had. I will not be telling his Mema that. ;) Enjoy!

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