Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 teaspoons red wine vinegar

  3. 1/8 teaspoon salt

  4. 1 cup tightly packed baby spinach or arugula leaves

  5. 1/2 cup diced tomatoes

  6. 2 tablespoons diced red onion

  7. 4 boneless skinless chicken breasts (about 1 1/4 lb)

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 2 tablespoons Gold Medal® all-purpose flour

  11. 1 cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs

  12. 1 egg

  13. 2 tablespoons olive oil

  14. 1/4 cup crumbled tomato-basil feta cheese

Instructions Jump to Ingredients ↑

  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.


Send feedback