Panko-Crusted Chicken & Hot Greens

Panko breadcrumb is a crispier way to bread your chicken, and it’s light flavor won’t overpower the sage seasoning. Serve Clean Eating‘s panko-crusted chicken with a bold side of hot (not spicy!), bite-tender collard greens sautéed with garlic, bell peppers and cannellini beans.



Ingredients for servings

  • 4 boneless, skinless chicken breasts, pounded into 1/2-inch thickness

  • 0.5 cup whole-wheat flour, divided plus 1 tablespoon

  • 0.25 teaspoon salt

  • 0.5 teaspoon fresh ground black pepper

  • 1 large egg

  • 1 cup whole-wheat panko bread crumbs

  • 2 teaspoon minced fresh sage leaves

  • 2 teaspoon olive oil, divided

  • 1 tablespoon minced garlic

  • 1 small red bell pepper, seeded and thinly sliced

  • 0.5 cup low-sodium chicken broth

  • 1 bunch collard greens, ribs removed and leaves chopped about 4 cups or 145 grams

  • 0.5 cup low-sodium canned cannellini beans, drained and rinsed

  • Pinch red pepper flakes to taste

Directions

  • Dredge chicken through flour mixture, shaking off any excess.

  • Combine salt, pepper, and egg. Dredge through egg mixture, shaking off excess.

  • Combine panko and sage. Dredge through panko mixture, gently pressing panko onto chicken. Transfer chicken to a large plate.

  • Line a separate large plate with paper towel and set aside. In a large nonstick skillet, heat 1 tbsp oil on medium-high. Working in batches if necessary, add chicken to skillet and cook, turning once, for 4 to 6 minutes per side, or until cooked through and no longer pink in center. Transfer to paper towel–lined plate. Cover with foil and set aside.

  • Return skillet to medium-high. Add garlic and bell pepper and sauté, stirring frequently, for 1 to 2 minutes, until softened. Sprinkle remaining 1 tbsp flour over top and stir quickly. Stir in broth and bring to a boil. Cook for 1 minute, until liquid is slightly thickened. Reduce heat to a simmer. Working in batches, add collard greens, about 2 cups per batch, cooking each batch until slightly wilted. Add beans, stir to combine and cook until heated through. Season with pepper flakes and toss to combine; remove from heat.

  • Spoon greens-beans mixture onto serving plates and top with chicken, dividing evenly.

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