Sauteed Bayou Chicken

We love our chicken.  We use the leftovers as protein in our salads for lunches on weekdays.  Only substitution would be egg substitute for the eggs. Oh, used Avocado Oil instead of the olive oil.  As you can tell from the photo, we had fresh green beans instead of the frozen California-Blend suggested below.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning, divided
1 c plain panko bread crumbs
1/2 c grated Parmesan cheese
2-3 Tbsp olive oil
1/3 c Bayou Bourbon Glaze
1/4 c reduced sodium chicken broth or water
3 Tbsp Vidalia Onion Dressing

Instructions:

1.  Pound chicken breasts to 1/2-inch thick.  Place in a gallon freezer bag with beaten eggs, 1/2 tablespoon Onion Onion Seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper.  Seal; toss to coat.  In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining 1/2 tablespoon Onion Onion Seasoning.

2.  In large skillet, heat 2 tablespoons oil over medium heat.  Remove chicken from bag, one at a time, and place in breading bag.  Toss to coat.  Remove and place in skillet.  Repeat with remaining chicken.

3.  Saute chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

4.  Meanwhile, in a microwave safe bowl, combine Bayou Bourbon Glaze, chicken broth and Vidalia Onion Dressing.  Microwave on high 1-2 minutes.  Stir.  Drizzle over chicken with sauce or serve as a dipping sauce.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead  & Freeze:  Prepare step 1.  Place step 4 ingredients in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.