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Categories:
olive oil red wine vinegar salt arugula leaf tomatoes red onions flour breadcrumbs egg chicken breasts olive oil Feta cheese
Viewed: 63 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 18 teaspoon salt
- 1 cup arugula leaf, tightly packed
- 12 cup tomatoes, diced
- 2 tablespoons red onions, diced
- 2 tablespoons flour
- 1 cup panko breadcrumbs, Italian style*
- 1 egg
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 14 cup feta cheese, crumbled**
Method
- In a medium bowl, mix dressing ingredients, stir in salad ingrients to coat.
- On seperate plates, place flour and bread crumbs.
- In a bowl, beat egg with a fork.
- Coat chicken with flour, dip into egg mix the coat well with bread crumbs.
- (I let the coating sit for about 10 minutes to set so that it does not come apart while cooking).
- In a non-stick skillet, heat 2 tbsp of Olive oil over medium heat.
- Add chicken and cook about 8 to 10 minutes, turn once, until golden brown.
- Serve chicken topped with salad and sprinkled with feta cheese.
- *can use Italian style bread crumbs if you can not find Italian panko bread crumbs.
- **I use a dried basil and tomato feta cheese, but you can use what you prefer.
