Dressing

1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt

Salad

1 cup tightly packed arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion

Chicken

2 tablespoons Gold Medal® all-purpose flour
1 cup Progresso® Italian style panko crispy bread crumbs or Progresso®

Italian style bread crumbs

1 egg
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese


1. In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.

2. 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.

3. 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.

Prep Time:25 min
Start to Finish:25 min
Makes:4 servings

From-Betty Crocker