BREADED CHICKEN WITH TOMATOES

Breaded Chicken with Tomatoes image

Dinner ready in 30 minutes! Serve your family with this grilled chicken coated with bread crumbs and cheese garnished with oregano sprigs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts (1 lb)
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive or vegetable oil
3 large tomatoes, chopped (3 cups)
2 medium green onions, chopped (2 tablespoons)
1 clove garlic, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano leaves

Steps:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.

Nutrition Facts : Calories 350, Carbohydrate 17 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 0 g