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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 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 cup crumbled tomato-basil feta cheese

Description

Light And Crunchy Italian-style Chicken Breasts Partnered With A Salad Can Be On Your Dinner Table In 30 Minutes.

Betty Crocker