Look for panko in the Asian foods section of the supermarket.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
3/4 cup mayonnaise, divided
1/2 cup buttermilk
3 ounces blue cheese, crumbled
1 tablespoon hot pepper sauce
4 skinless boneless chicken breast halves
1 1/4 cups panko (Japanese breadcrumbs)
4 large celery stalks, cut diagonally into paper-thin strips
1 cup shredded red cabbage
3 tablespoons unseasoned rice vinegar
4 cups small watercress sprigs
Preparation
Step 1
Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
Step 2
Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
Step 3
Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
Step 4
Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.
Nutrition Per Serving
One serving contains the following: 427.31 Calories (kcal)
55.9 % Calories from fat
26.56 g Fat
7.29 g Saturated fat
97.77 mg Cholesterol
10.50 m Carbohydrates
1.47 g Dietary Fiber
2.58 g Total sugars
9.02 g Net carbs
34.77 g Protein
#### Nutritional analysis provided by Bon Appétit
