lb. boneless, skinless chicken thighs or breasts

cup reduced-fat mayonnaise

2 tbsp. prepared horseradish

cup panko bread crumbs

2 tsp. 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.

Side dish suggestion: Mix lb. sliced sweet potatoes, 2 cups sugar snap peas and 1 tsp. minced garlic. Microwave on high 3 minutes. Toss with 1 teaspoon olive oil, salt and pepper to taste.

Linda Gassenheimer

Miami Herald