Photo of Oven­-Fried Greek Chicken Milanese by WW

Oven­-Fried Greek Chicken Milanese

8
6
6
SmartPoints® value per serving
Total Time
36 min
Prep
30 min
Cook
6 min
Serves
4
Difficulty
Easy
We took this classic Italian meal and gave it aGreek spin. The combination of olives, feta and dillis a Mediterranean hit.

Ingredients

uncooked boneless skinless chicken breast(s)

16 oz

garlic powder

1 tsp(s)

kosher salt

1 tsp(s)

black pepper

pinch

panko breadcrumbs

1 cup(s)

egg white(s)

2 large

Dijon Mustard

2 tbsp(s)

fresh lemon juice

2 tbsp(s)

extra virgin olive oil

4 tsp(s)

white wine vinegar

1 tbsp(s)

romaine lettuce

6 oz

English cucumber(s)

1 cup(s), sliced

uncooked fennel bulb(s)

½ medium

uncooked red onion(s)

½ small

roasted red peppers (packed in water)

½ cup(s)

olive(s)

12 large

dill

2 tbsp(s)

crumbled feta cheese

¼ cup(s)

Instructions

  1. Preheat oven to 500°F. Line a large baking sheet with parchment paper; place a cooling rack over prepared pan and coat with cooking spray.
  2. Season chicken with garlic powder, 3/4 tsp salt and black pepper; set aside.
  3. Heat a large dry skillet over medium heat. Add panko; cook, stirring constantly, until toasted and golden, 23 minutes. Transfer panko to a shallow dish. Combine egg whites and mustard in a second shallow dish.
  4. Combine egg whites and mustard in a second shallow dish.
  5. Dip a piece of chicken in egg mixture; turn to coat. Next, dredge both sides of chicken in panko; arrange on prepared rack. Repeat with remaining ingredients; coat with cooking spray. Bake chicken until crisp and just cooked through, about 6 minutes.
  6. While chicken cooks, in a large mixing bowl, combine lemon juice, oil, vinegar and remaining 1/4 tsp salt. Add romaine, cucumber, fennel, onion, roasted peppers, olives and dill to bowl; toss well and sprinkle with feta. Serve chicken with salad.

Notes

Serving size: 1 piece of chicken and 2 c salad

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