NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

2 tablespoon low-fat buttermilk

1 tablespoon whole wheat flour

1 tablespoon panko breadcrumbs

0.25 teaspoon smoked paprika

0.25 teaspoon garlic powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 teaspoon olive oil

1 whole whole grain bun

4 slice dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 15 minutes.

• 3

  In a separate dish, whisk together the whole wheat flour, panko, paprika, garlic powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.

• 5

  Heat olive oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  Lightly toast the bun, then assemble the sandwich with the crispy chicken, pickles, and fresh lettuce.