Panko Chicken with Fennel and Tomatoes

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Top-ranked recipe named "Panko Chicken with Fennel and Tomatoes"


Ingredients

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1/3 cup flour
1/2 cup egg substitute
1 1/3 cups panko (japanese bread crumbs)
1 tbsp dried oregano
1/4 tsp salt
1 tsp paprika
4 - 6 ounce chicken breasts; skinless, boneless, pounded 1/2" thick
3 tbsp Mediterranean Olive oil
Vegetables
2 fennel bulbs; trimmed, thinly sliced
2 tbsp mediterranean olive oil
4 cloves garlic; minced
1/8 tsp dried pepper flakes
1/4 tsp salt
2 cups grape tomatoes; halved
1/2 ounce parmesan or asiago cheese; shaved
Extra virgin olive oil; for drizzling

Original recipe makes 4 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 326 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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