Parmesan Chicken Strips With Garlicky Escarole And Fennel

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1/2 cup white panko, bread crumbs

1/2 cup shredded parmesan cheese

1/4 teaspoon freshly ground black pepper

1 omega-3-enriched egg

2 tablespoons water

4 boneless, skinless chicken breast halves, cut into 1" slices

2 tablespoons canola oil

1 large head fennel, cut into thin wedges

1 red onion, cut into thin wedges

2 cloves garlic, minced

12 cups escarole, cut into thin strips (about 1 large)

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