Horseradish Encrusted Chicken
3/4 pound boneless, skinless chicken thighs
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1/4 cup panko bread crumbs
2 teaspoons olive oil
Salt and freshly ground pepper
Remove visible fat from the chicken. Mix mayonnaise with horseradish in a bowl. Place bread crumbs on a plate. Dip chicken into the mayonnaise mixture, making sure all sides are coated. Then, dip chicken into bread crumbs, coating all sides.
Heat oil in a large nonstick skillet over medium heat. Add chicken. Cook 5 minutes; turn and cook 5 more minutes. A meat thermometer should read 165 degrees. Remove to 2 dinner plates and sprinkle with salt and pepper to taste. Makes 2 servings.
Per serving: 402 calories (48 percent from fat), 21.5 g fat (3.8 g saturated, 7.7 g monounsaturated), 138 mg cholesterol, 36.5 g protein, 13.4 g carbohydrates, 1.1 g fiber, 504 mg sodium.