(Modified for the family from Cooking Light)
1 large egg white, lightly beaten
1 C. whole wheat panko
Dash of Johnny Seasoning salt
4- 6oz chicken breast halves
1T. fresh chives, chopped
2 tsp. white vinegar
1 tsp. minced garlic
1 head of iceberg, cored and cut into wedges
½ C. crumbled blue cheese
Preheat oven to 425 degrees. Combine ½ C. buttermilk and egg white in shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture and dredge in panko. Sprinkle with seasoning salt. Cook over medium heat in an ovenproof skillet and bake both sides for about 4 minutes. Place in oven and bake for around 15 minutes, or until done.
With the chicken in the oven, combine ½ C buttermilk, a dash of seasoning salt, chives, garlic, vinegar and blue cheese. Set aside until ready to use.
When chicken is done, remove from oven, cool, then slice crosswise. (I was too excited to wait, so my slices weren’t exactly restaurant quality but hungry boys were waiting) For each plate, place one lettuce wedge, a couple of slices of chicken and drizzle with the buttermilk/blue cheese mixture. All of my guys loved it, which is RARE.
** The original recipe called for 2 cups of chopped plum tomatoes and 3 slices of crumbled bacon, which is why the original salad was named Chicken BLT Salad but my boys don’t like tomatoes YET and they don’t need bacon.