Recipe: Chicken Milano with Spinach Salad (using chicken breasts)

CHICKEN MILANO

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

FOR THE DRESSING:
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt

FOR THE SALAD:
1 cup baby spinach or arugula leaves, tightly packed
1/2 cup diced tomatoes
2 tablespoons diced red onion

FOR THE CHICKEN:
4 boneless skinless chicken breasts (about 1 1/4 lb total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup Italian bread crumbs (or Panko)*
1 egg
2 tablespoons olive oil
1/4 cup tomato-basil flavored feta cheese, crumbled (for garnish)

TO PREPARE THE SALAD:
In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat; set aside.

TO PREPARE THE CHICKEN:
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.

TO SERVE:
Serve chicken topped with salad and sprinkled with the feta cheese.

Makes 4 servings
Source: Betty Crocker