the story of the chicken

In true Beth character, here is my newest favorite recipe. My husband loves it as well, and it's really simple to make. I found it at tablespoon.com

Chicken Milano

Dressing

1 tablespoon olive oil

2 teaspoons red wine vinegar

1/8 teaspoon salt

Salad

1 cup tightly packed baby spinach or arugula

1/2 cup diced tomatoes

2 tablespoons diced red onion

Chicken

4 boneless, skinless chicken breasts

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

1 cup bread crumbs

1 egg

2 tablespoons olive oil

1/4 cup crumbled feta cheese

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

(Here the recipe suggests pounding the chicken to 3/4 in thickness, but I didn't do it.)

Sprinkle chicken with salt and pepper.

On separate plates, place flour and bread crumbs. In a bowl, beat the egg slightly. Coat chicken with flour. Dip into egg; coat well with bread crumbs.

In a nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes (more if you don't pound it), turning once, until juice of chicken is clear when center of thickest part is cut and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

Here is the picture from the same website: