PK Paneed Chicken Recipe
Lightly Floured Chicken Breast, Roasted Sweet Potatoes, Lemon Beurre Blanc, Fall Salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice sweet potatoes into cubes. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender.
Prepare Chicken
While the sweet potatoes are roasting, flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper. Dredge each breast in flour, shaking off excess.
Cook Chicken
In a large skillet, heat olive oil over medium heat. Add the floured chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
Prepare Fall Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette and toss gently.
Serve
Plate the paneed chicken alongside roasted sweet potatoes and a generous portion of fall salad. Drizzle the lemon beurre blanc over the chicken and serve immediately.