Ramen-Crusted Chicken with Asian Kale Toss
Ingredients
- 3½ Tbsp fresh lime juice
- 2 Tbsp soy sauce
- 1 tsp honey
- 6 Tbsp olive oil, divided
- 1 bunch kale, stemmed and chopped
- 4 carrots, chopped
- 1 (15-oz) can mandarin oranges, drained
- ½ cup fresh cilantro leaves
- 2 (3-oz) pkg chicken flavored ramen noodle soup mix
- 2 large eggs
- 1½ lb boneless, skinless chicken breasts
Instructions
- Whisk together lime juice, soy sauce, honey and 2 Tbsp oil in a large bowl.
- Add kale, carrots, oranges and cilantro; toss and let stand.
- Process ramen noodles and seasoning packets in a food processor until finely ground; place in a shallow dish.
- Whisk eggs in a separate shallow dish.
- Cut chicken breasts in half crosswise, and pound to ¼-inch-thickness.
- Dip chicken in beaten eggs, letting excess drip off, then dredge in ramen mixture to coat.
- Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Add half of chicken, and cook 3 minutes per side or until done. Remove from skillet, and keep warm.
- Repeat with 2 Tbsp oil and chicken.
- Serve chicken with kale mixture.
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