Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.
Recipe from Betty Crocker
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
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 salt
1/4 teaspoon pepper
2 tablespoons Gold Medal® all-purpose flour
1 cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese
In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
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.
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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