Chicken Sauté with Cilantro Aioli Swiss Chard
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
- 2 Tbsp. flour
- 1 egg
- 1/3 cup yellow cornmeal
- 1/2 tsp. each: chili powder and salt
- 1 clove garlic, peeled
- 1 cup packed fresh cilantro leaves
- 4 boneless, skinless chicken breast halves (4 to 5 oz. ea.)
- 1 Tbsp. canola or olive oil
- 1/4 cup reduced fat mayonnaise
- 4 Tbsp. chicken broth, divided
- 8 cups (2 bunches, 1-1/2 lb. total) fresh Swiss Chard, stems discarded, leaves chopped
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat Cheddar Jack Cheese, divided
Directions
Place flour in a plastic or paper bag. Beat egg with 1 tablespoon water in a shallow plate or pie plate. Combine cornmeal, chili powder and salt in another shallow plate. Pound chicken to even 1/2-inch thickness. Shake 1 piece of chicken at a time in flour to coat lightly; roll in egg then cornmeal mixture to coat. (At this point chicken may be refrigerated up to 1 hour before cooking.)
Heat oil in a large nonstick skillet over medium heat. Add chicken; sauté 4 to 5 minutes per side or until chicken is cooked through. Meanwhile, drop garlic through feed tube of food processor or blender with motor running. Process until finely chopped. Add cilantro; process until finely chopped. Add mayonnaise and 1 tablespoon of the broth; process until well combined.
After chicken is cooked, transfer to a plate; keep warm and set aside. Add chard and remaining 3 tablespoons broth to same skillet. Cover; cook 3 minutes or until chard is wilted. Uncover; sauté until chard is tender, 3 to 4 minutes. Stir in 1/2 cup of the cheese; transfer to 4 serving plates. Top with chicken, cilantro sauce and remaining cheese.