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

by 3  people

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
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    • 1   tablespoon 
      olive oil
    • 2   teaspoons 
      red wine vinegar
    • 1/8  teaspoon 
    • 1   cup 
      tightly packed baby spinach or arugula leaves
    • 1/2  cup 
      diced tomatoes
    • 2   tablespoons 
      diced red onion
    • 4   
      boneless skinless chicken breasts (about 1-1/4 lb)
    • 1/4  teaspoon 
    • 1/4  teaspoon 
    • 2   tablespoons 
      Gold Medal® all-purpose flour
    • 1   cup 
      Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs
    • 1   
    • 2   tablespoons 
      olive oil
    • 1/4  cup 
      crumbled tomato-basil feta cheese
    In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
    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.
    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.
    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
    Per Serving: cal. (kcal) 450, Fat, total (g) 24, chol. (mg) 150, sat. fat (g) 5, carb. (g) 21, sugar (g) 1, pro. (g) 37, vit. A (IU) 972, vit. C (mg) 2, sodium (mg) 830, calcium (mg) 81, iron (mg) 2, Starch () 2, Lean Meat () 5, Percent Daily Values are based on a 2,000 calorie diet
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