PAN-FRIED CHICKEN w/ BABY KALE & MAPLE DIJON YOGURT DRESSING
This is such a quick weeknight meal to add to your rotation. What’s in the dish? The dressing is a creamy maple, Dijon. Soaking the chicken in the dressing makes the chicken tender and moist. The chicken is then breaded in a Panko/breadcrumb mix and fried in a pan. Everything I make is lightened up so I use a minimal amount of oil. I like to use an oil spray to get the crispy texture and the brown color but not the added fat. The chicken is served with a baby kale salad with dried cranberries, apples, salted sunflower seeds, homemade croutons and crumbled goat cheese! Pro tip: Use a little extra dressing to drizzle on the pan-fried chicken. Delish.