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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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 330.2mg||11 %|
|Potassium 830.3mg||22 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 51.3g|
|Protein 10.1g||14 %|
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Calories per serving: 326
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