Chicken Milano is A fantastic Italian chicken recipe, which is ideal for a dinner celebration. You might make use of home-made pesto if you enjoyed, however do make sure to make it with the conventional basil, not coriander! Light and crispy Italian-style chicken breast partnered with a salad can be on your table in 30 minutes.
� 4 boneless skinless chicken breasts (about 1 1/4 pound).
� 2 tablespoons Gold Medal� all-purpose flour.
� 1 cup Progresso� Italian style panko crispy bread crumbs or Progresso� Italian style bread crumbs .
� 1 egg.
� 2 tablespoons olive oil.
� 1/4 teaspoon salt.
� 1/4 teaspoon pepper.
� 1/4 cup fell apart tomato-basil feta cheese.
Salad:
� 1/2 cup diced tomatoes.
� 2 tablespoons diced red onion.
� 1 cup snugly packed baby spinach or arugula leaves.
Dressing:
� 2 teaspoons merlot vinegar.
� 1/8 teaspoon salt.
� 1 tablespoon olive oil.
Prep Time 30 min
Total Time 30 min
Servings 4
2. Stir in salad components to coat.
3. Between pieces of waxed paper or cling wrap, place each chicken breast smooth side down; carefully pound with flat side of meat mallet or rolling pin till about 3/4 inch thick.
4. Sprinkle with 1/4 teaspoon salt and the pepper.
5. On different plates, place flour and bread crumbs.
6. In bowl, beat egg with fork.
7. Cover chicken with flour.
8. Dip into egg, coat well with bread crumbs.
9. In 12-inch nonstick frying pan, heat 2 tablespoons oil over medium heat.
10. Include chicken; cook 8 to 10 minutes, turning as soon as, till juice of chicken is clear when center of thickest part is cut (170� F) and layer is golden brown.
11. Serve chicken topped with salad and sprinkled with cheese.
Ingredients:
Chicken:� 4 boneless skinless chicken breasts (about 1 1/4 pound).
� 2 tablespoons Gold Medal� all-purpose flour.
� 1 cup Progresso� Italian style panko crispy bread crumbs or Progresso� Italian style bread crumbs .
� 1 egg.
� 2 tablespoons olive oil.
� 1/4 teaspoon salt.
� 1/4 teaspoon pepper.
� 1/4 cup fell apart tomato-basil feta cheese.
Salad:
� 1/2 cup diced tomatoes.
� 2 tablespoons diced red onion.
� 1 cup snugly packed baby spinach or arugula leaves.
Dressing:
� 2 teaspoons merlot vinegar.
� 1/8 teaspoon salt.
� 1 tablespoon olive oil.
Prep Time 30 min
Total Time 30 min
Servings 4
Directions:
1. In medium bowl, mix dressing ingredients.2. Stir in salad components to coat.
3. Between pieces of waxed paper or cling wrap, place each chicken breast smooth side down; carefully pound with flat side of meat mallet or rolling pin till about 3/4 inch thick.
4. Sprinkle with 1/4 teaspoon salt and the pepper.
5. On different plates, place flour and bread crumbs.
6. In bowl, beat egg with fork.
7. Cover chicken with flour.
8. Dip into egg, coat well with bread crumbs.
9. In 12-inch nonstick frying pan, heat 2 tablespoons oil over medium heat.
10. Include chicken; cook 8 to 10 minutes, turning as soon as, till juice of chicken is clear when center of thickest part is cut (170� F) and layer is golden brown.
11. Serve chicken topped with salad and sprinkled with cheese.
