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Breaded Chicken with Tomatoes Recipe


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     Breaded Chicken with Tomatoes

Category   Entrees - Maindishes
Sub Category   None
Servings   4

4 boneless skinless chicken breasts (1 lb)
1/2 cup Progresso® panko crispy bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive or vegetable oil
3 large tomatoes, chopped (3 cups)
2 medium green onions, chopped (2 tablespoons)
1 clove garlic, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano leaves

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.

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