Salad-: 1 cup or so of tighly packed aruguyla leaves or salad fixings of your choice--romaine, spring greens etc.
1/2 c. diced tomatoes
2 tablespoons diced red onion
Dressing: 1 tablespoon olive or vegetable oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
Chicken: 2 tablespoons flour
1 cup Italian style bread crumbs
4 boneless skinless chicken breast
2 tablespoons olive or vegetable oil
1/4 cup crumbled feta chees
How to make it
In medium bowl, place salad ingredients . In small bowl beat dressing ingeredients with wire whisk. Pour over sald toss to ooat.
On separate plates place flour and bread crumbs. In medium bowl, beat egg with fork. Coat both sides of chicken with flour . Dip chicken into beaten egg, then coat well with bread crumbs.
In 12 inch non stick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 -10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut and no longer pink and coating is golden brown. Serve chicken topped with salad and sprinkeld with cheese.