Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
  • 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.
  • 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.
  • 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.