Panko Chicken with Fennel and Tomatoes
- 1/3 cup all purpose flour
- 1/2 cup egg substitute (or 2 whole eggs, beaten)
- 1 1/3 cups panko (Japanese bread crumbs)
- 1 Tbsp. dried oregano
- 1 tsp. paprika
- 4, 6 oz. boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 5 Tbsp. Pompeian Smooth Extra Virgin Olive Oil, divided
- 2 fennel bulbs, trimmed and thinly sliced
- 4 medium garlic cloves, minced
- 1/4 tsp. salt and pepper for seasoning
- 2 cups grape tomatoes, halved
- Pompeian Robust Extra Virgin Olive Oil, for drizzling
- 1/2 oz. Parmesan or Asiago cheese, shaved
1. 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.
2. Heat 3 Tbsp. Pompeian Smooth Extra Virgin Olive Oil in large skillet over medium heat. Cook chicken 4 minutes on each side or until no longer pink in center. Set aside.
3. Heat 2 Tbsp. Pompeian Smooth Extra Virgin 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 Robust Extra Virgin Olive Oil, and top with chicken and cheese shavings.