Feta Chicken

 

1/2

teaspoon grated lemon peel

2

tablespoon lemon juice

1

tablespoon chopped fresh mint leaves

Dash pepper

8

teaspoons olive oil

1

package (3.5 oz) reduced-fat feta cheese

2/3

cup Progresso® panko crispy bread crumbs

2

tablespoons Italian seasoning

4

boneless skinless chicken breasts (1 1/2 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 In small bowl, mix lemon peel, lemon juice, mint, 4 teaspoons of the oil and dash pepper with whisk, Add cheese, stir with whisk. Set aside.
• 2 In shallow bowl, mix bread crumbs and Italian seasoning. Sprinkle both sides of chicken with salt and teaspoon pepper; coat with bread crumbs mixture.
• 3 In 10–inch nonstick skillet, heat remaining teaspoons oil over medium-high heat. Cook chicken in oil minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 4 On each of 4 plates, place 1 chicken breast, top with 2 1/2 tablespoons feta sauce.