Panko Chicken with Fennel and Tomatoes
|1/2 cupegg substitute|
|1 1/3 cupspanko (japanese bread crumbs)|
|1 tbspdried oregano|
|4 - 6 ouncechicken breasts; skinless, boneless, pounded 1/2" thick|
|3 tbspMediterranean Olive oil|
|2 fennel bulbs; trimmed, thinly sliced|
|2 tbspmediterranean olive oil|
|4 clovesgarlic; minced|
|1/8 tspdried pepper flakes|
|2 cupsgrape tomatoes; halved|
|1/2 ounceparmesan or asiago cheese; shaved|
|Extra virgin olive oil; for drizzling|
Panko Chicken with Fennel and Tomatoes Preparation
Place flour in a bowl. Place egg substitute in another bowl. Combine the panko, oregano, and paprika in a third bowl. Season both sides of chicken with salt and pepper. Dredge chicken breasts in flour, dip in egg and coat evenly with panko mixture.
Heat 3 Tbsp. Pompeian Classic Mediterranean Olive Oil in large skillet over medium heat. Cook chicken 4 minutes on each side or until no longer pink in center. Set aside.
Heat 2 Tbsp. Pompeian Classic Mediterranean Olive Oil in skillet with any pan residue, cook fennel 8-9 minutes or until beginning to brown on the edges. Stir in tomatoes, cook 2 minutes. Stir in garlic, cook 15 seconds. Season with salt and pepper. Place on serving platter, drizzle fennel mixture with Pompeian Extra Virgin Olive Oil, and top with chicken and cheese shavings.
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