Recipe

Chicken Milano Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in less than 30 minutes. Prep:25m Cook:25m Servings:4	Mountainmam
	chicken cheese veggie casserole salad

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Ingredients

Dressing

1 tablespoon olive oil

2 teaspoons red wine vinegar

1/8 teaspoon salt

Salad

1 cup tightly packed arugula leaves

1/2 cup diced tomatoes

2 tablespoons diced red onion

Chicken

2 tablespoons Gold Medal® all-purpose flour

1 cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs

1 egg

4 boneless skinless chicken breasts (about 1 1/4 lb)

2 tablespoons olive oil

1/4 cup crumbled tomato-basil feta cheese

Directions

1. In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.

2. 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.

3. 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.

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