15 Minute Almond Panko Chicken

Combine the tomatoes, green onion, cheese cubes, and Italian dressing in a large bowl. Stir to coat and set aside.

Dip each piece of chicken into the egg wash and let the excess drip away.

Dredge both sides of the chicken into the Panko bread crumbs and almond coating.

Place the breaded chicken into the pan in a single layer and cook on each side. Turn only once until the crust sets and turns golden brown.

Drain the fried chicken on a wire rack over a sheet pan.

Arrange the chicken on plates and spoon the Italian tomato salad on top.

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