Chicken Milano
From mountainmama 15 years ago
- 25 minutes to make
- Serves 4
Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in less than 30 minutes.
Ingredients
- Dressing shopping list
- 1 tablespoon olive oil shopping list
- 2 teaspoons red wine vinegar shopping list
- 1/8 teaspoon salt shopping list
- Salad shopping list
- 1 cup tightly packed arugula leaves shopping list
- 1/2 cup diced tomatoes shopping list
- 2 tablespoons diced red onion shopping list
- chicken shopping list
- 2 tablespoons Gold Medal® all-purpose flour shopping list
- 1 cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs shopping list
- 1 egg shopping list
- 4 boneless skinless chicken breasts (about 1 1/4 lb) shopping list
- 2 tablespoons olive oil shopping list
- 1/4 cup crumbled tomato-basil feta cheese shopping list
How to make it
- 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.
The Rating
Reviewed by 10 people-
Yummy! Saved!
elgab89
in Toronto loved it
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Beautiful and such great presentation! I'm a panko queen so totally 5 Plus,,Thanks-Marky
marky90
in Dearborn loved it
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AWESOME I like this one Really NICE! FIVE FORKS
greentreefrogs
in loved it
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