Chicken Milano

 

1

tablespoon olive oil

2

teaspoons red wine vinegar

1/8

teaspoon salt

1

cup tightly packed baby spinach or arugula leaves

1/2

cup diced tomatoes

2

tablespoons diced red onion

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/4

teaspoon salt

1/4

teaspoon pepper

2

tablespoons Gold Medal® all-purpose flour

1

cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs

1

egg

2

tablespoons olive oil

1/4

cup crumbled tomato-basil feta cheese

• 1 In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• 2 Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
• 3 On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
• 4 In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.