Quick Pan Fried Chicken Breasts

Quick Pan Fried Chicken Breasts

This fast, no-fuss pan-fried chicken is perfect for the hurried home-cook.

Want a quick chicken meal that tastes like a gourmet meal? Try this quick dish.


4 (6-ounce) skinless, boneless chicken breast halves

3 tablespoons canola mayonnaise

2 tablespoons lower-sodium soy sauce

2 tablespoons fresh lemon juice

1 tablespoon chilli paste (such as sambal oelek)

2 tablespoons olive oil, divided 1

1/2 cups panko (Japanese breadcrumbs)

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/2-inch), using a meat mallet or small heavy skillet. Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 15 minutes. Remove chicken from bag; discard the marinade.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place panko in a shallow dish. Dredge chicken evenly in panko. Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Wipe pan clean with paper towels. Repeat procedure with remaining oil and chicken.



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