Breaded Chicken with Tomatoes

 

4

boneless skinless chicken breasts (1 lb)

1/2

cup Progresso® panko crispy bread crumbs

1/4

cup grated Parmesan cheese

1/2

teaspoon salt

1/4

teaspoon pepper

3

tablespoons olive or vegetable oil

3

large tomatoes, chopped (3 cups)

2

medium green onions, chopped (2 tablespoons)

1

clove garlic, finely chopped

1

tablespoon balsamic vinegar

1

tablespoon chopped fresh oregano leaves

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• 2 In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
• 3 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
• 4 To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.