Panko & Sage-Crusted Chicken Breasts with Hot Greens & Beans

Satisfy your taste buds and save time in the kitchen with this sophisticated yet simple sage-infused chicken. Garlic and beans dress up collard greens to complete this nutritious and unique Clean Eating recipe.
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Panko & Sage-Crusted Chicken Breasts with Hot Greens & Beans image

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  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1/2 cup plus 1 tbsp whole-wheat flour, divided
  • 1/4 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1 egg
  • 2 tsp Dijon or grainy mustard
  • 1 cup whole-wheat panko bread crumbs
  • 2 tbsp minced fresh sage leaves
  • 4 5-oz boneless, skinless chicken breasts, pounded into 1/2-inch thickness
  • 2 tbsp olive oil, divided
  • 1 tbsp minced garlic
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1 bunch collard greens, ribs removed and leaves chopped (about 4 cups)
  • 1/2 cup BPA-free canned cannellini beans, drained and rinsed (TRY: Eden Organic Cannellini Beans)
  • Pinch red pepper flakes, to taste

Preparation

  1. Combine panko and sage.
  2. Dredge chicken through flour mixture, shaking off any excess. Dredge through egg mixture, shaking off excess. Dredge through panko mixture, gently pressing panko onto chicken. Transfer chicken to a large plate.
  3. Line a separate large plate with paper towel and set aside. In a large nonstick skillet, heat 1 tbsp oil on medium-high. Working in batches if necessary, add chicken to skillet and cook, turning once, for 4 to 6 minutes per side, or until cooked through and no longer pink in center. Transfer to paper towel–lined plate. Cover with foil and set aside.
  4. Return skillet to medium-high. Add garlic and bell pepper and sauté, stirring frequently, for 1 to 2 minutes, until softened. Sprinkle remaining 1 tbsp flour over top and stir quickly. Stir in broth and bring to a boil. Cook for 1 minute, until liquid is slightly thickened. Reduce heat to a simmer. Working in batches, add collard greens, about 2 cups per batch, cooking each batch until slightly wilted. Add beans, stir to combine and cook until heated through. Season with pepper flakes and toss to combine; remove from heat. Spoon greens-beans mixture onto serving plates and top with chicken, dividing evenly.

Nutrition Information

  • Serving Size: 4 oz chicken and 1 cup green-bean mixture
  • Calories: 432
  • Carbohydrate Content: 62 g
  • Cholesterol Content: 49 mg
  • Fat Content: 8 g
  • Fiber Content: 13 g
  • Protein Content: 31 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 102 mg
  • Sugar Content: 8 g
  • Trans Fat Content: 1 g