I got this recipe from bettycrocker.com It’s a nice, simple meal. We enjoyed it so I thought I’d share.
This website has a ton of recipes and an easy meal finder tool which allows you to enter ingredients you have and it will search for recipes with those ingredients. It also has a printable coupon section.
Light and crunchy Italian-style chicken breast partnered with a salad can be on your dinner table in 30 minutes.
Prep Time 30 Min.
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
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese
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 non-stick 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.
**I left out the feta cheese and I didn’t have baby spinach on hand, so I used green leaf lettuce instead.