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.
Ingredients
Dressing
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1 tablespoonolive oilsee savings
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2 teaspoonsred wine vinegarsee savings
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1/8 teaspoonsaltsee savings
Salad
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1 cuptightly packed baby spinach or arugula leavessee savings
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1/2 cupdiced tomatoessee savings
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2 tablespoonsdiced red onionsee savings
Chicken
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4boneless skinless chicken breasts (about 1 1/4 lb)see savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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2 tablespoonsGold Medal® all-purpose floursee savings
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1 cupProgresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbssee savings
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1eggsee savings
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2 tablespoonsolive oilsee savings
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1/4 cupcrumbled tomato-basil feta cheesesee savings
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
Per serving: 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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