A tangy Greek sauce made of mint, lemon, and feta cheese is a welcome addition to succulent breaded chicken breast. Serve it over a bed of orzo combined with chopped fresh basil. Use leftover sauce as a dressing spooned over Romaine lettuce or tossed with fresh veggies such as tomatoes and cucumbers.
2/3 cup whole wheat panko (Japanese breadcrumbs)
2 tablespoons Italian seasoning
4 (6-ounce) skinless, boneless chicken breast halves
Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Place 1 chicken breast half on each of 4 plates, and spoon 1 1/2 tablespoons Feta Sauce over each serving.