Crisp Chicken With Hearts Of Palm Salad

• 4 skinned and boned chicken breasts (about 1 1/2 lb.)
• 1 cup Japanese breadcrumbs (panko)
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 5 tablespoons olive oil, divided
• 1 (14-oz.) can hearts of palm, drained and sliced
• 1/2 cup diced red onion
• 1 small green bell pepper, diced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley or cilantro
• Garnish: flat-leaf parsley or cilantro

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin. Spread breadcrumbs in a shallow plate. Beat egg in a shallow bowl.
2. Sprinkle chicken with salt and 1/4 teaspoon pepper. Dip 1 chicken breast in beaten egg; coat with breadcrumbs. Repeat with remaining chicken. Cook chicken in 1/4 cup hot oil in a large skillet over medium-high heat 4 minutes on each side or until done.
3. While chicken cooks, make salad. Gently toss together remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, hearts of palm, and next 4 ingredients. Serve chicken topped with salad. Garnish, if desired.

chicken breasts, japanese breadcrumbs, egg, salt, freshly ground black pepper, olive oil, hearts of palm, red onion, green bell pepper, red wine vinegar, flatleaf, flatleaf parsley

Taken from www.myrecipes.com/recipe/crisp-chicken-with-hearts-of-palm-salad (may not work)