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
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Steps
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.
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Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.
Progresso® panko bread crumbs will stick best if you first shake the food in flour, then dip into beaten egg before coating all sides with bread crumbs.
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