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Suggest a better description1. Preheat oven to 425 degrees.
2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425 degrees for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each service with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 318 | ||
Calories from Fat: 164 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 5282.8mg | 182 % | |
Potassium 584.2mg | 15 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 24.3g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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