Chicken Milano
Recipe from Betty Crocker

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


Chicken Milano

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken, Chicken Salad, Chicken Salad, Salad
 
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Ingredients
Dressing
  • 1   tablespoon
    olive oil
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  • 2   teaspoons
    red wine vinegar
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  • 1/8   teaspoon
    salt
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Salad
  • 1   cup
    tightly packed baby spinach or arugula leaves
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  • 1/2   cup
    diced tomatoes
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  • 2   tablespoons
    diced red onion
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Chicken
  • 4  
    boneless skinless chicken breasts (about 1 1/4 lb)
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  • 1/4   teaspoon
    salt
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  • 1/4   teaspoon
    pepper
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  • 2   tablespoons
    Gold Medal® all-purpose flour
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  • 1   cup
    Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs
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  • 1  
    egg
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  • 2   tablespoons
    olive oil
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  • 1/4   cup
    crumbled tomato-basil feta cheese
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Directions
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 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 degrees F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.
Nutrition information
Calories 450 (Calories from Fat 220); Total Fat 24g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 150mg; Sodium 830mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 1g); Protein 37g. Daily Values: Vitamin A 20%; Vitamin C 4%; Calcium 8%; Iron 10%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 1 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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