1/4 cup dry breadcrumbs (I'll use Paco)
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned, boned chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across rib)
1 (15-ounce) can whole baby beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese
Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.
Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.
Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
287 (27% from fat)
7.4g (sat 2.2g,mono 3.4g,poly 0.8g)