CHICKEN MILANO

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Chicken Milano image

Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

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