Chicken Milano Recipe
Ingredients
- 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 all-purpose flour
- 1 cup panko or Italian style bread crumbs
- 1 egg
- 2 tablespoons olive oil
- 1/4 cup crumbled tomato-basil feta cheese
Directions
- 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°F) and coating is golden brown.
- Serve chicken topped with salad and sprinkled with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 118 | 42% |
| Total Fat 13.3g | 17% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 73mg | 24% |
| Sodium 463mg | 19% |
| Potassium 240mg | 7% |
| Total Carbs 23.73g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.53g | 2% |
| Protein 16.26g | 26% |
