Crisp Chicken With Hearts Of Palm Salad

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Oxmoor House


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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

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