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Chicken Milano

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

Recipe by Progresso

12345

(22)

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4 servings

Recipe

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*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?
Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.
Success
Progresso® panko bread crumbs will stick best if you first shake the food in flour, then dip into beaten egg before coating all sides with bread crumbs.

Ingredients

Dressing
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
Salad
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
Chicken
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

1In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
2Between 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.
3On 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.
4In 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.