Recipe - Pan-Fried Chicken Breast With Vanilla Risotto And A Vanilla

5 ounce Boneless chicken breast
Breading; (personal favorite

; flour, salt, black
; pepper)
Light corn oil
1 qt Loose salad
4 ounce Honey mustard dressing
2 ounce Diced tomato
2 ounce Diced hard boiled egg
2 ounce Shredded cheese; (personal
; preference)

PROCEDURE:

Slice chicken into 1/2" slices. Heat oil in skillet (approx. 300 degrees).
Lightly bread chicken and place into hot skillet. While cooking, toss salad
with dressing and place into serving dish. Top with egg, cheese and
tomatoes. Remove cooked chicken from skillet and place over salad. Serve
quickly as to keep chicken hot and salad cold.

Chef Tips: Keep salad chilled until serving time to prevent browning and
wilting.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.