Ingredients
2 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1/2 cup Panko breadcrumbs
4 Tbsp (60ml) Persian Lime Olive Oil
3 Tbsp (45 ml) Honey Ginger White Balsamic
1 egg, beaten
Salt and pepper to taste
2 Cups shredded cabbage (or a bag of ‘fancy’ slaw from the grocery)
1 green onion, thinly sliced
1 tsp soy sauce
Optional: toasted sesame seeds
Directions
In a small pan over medium heat, mix the Panko with 1 tbsp of the Persian Lime Olive Oil. Stir constantly for 3–5 minutes until the breadcrumbs are golden brown. (This ensures a “fried” crunch even though the chicken is baked.)
Season chicken with salt and pepper. Dip each breast into the beaten egg, then press firmly into the toasted Panko until fully coated.
Place chicken on a parchment-lined sheet pan.
Bake at 400°F for 15–18 minutes, or until the internal temperature reaches 165°F.
While the chicken bakes, in a small bowl, whisk together the remaining oil, the 3 Tbsp of Honey Ginger Balsamic, and the soy sauce.
Combine the cabbage and green onion in a large bowl.
Pour the dressing over and toss thoroughly. Slice the crispy chicken into strips and serve alongside a generous heap of the dressed slaw.
Sprinkle with toasted sesame seeds, if you like them!