Dressing
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt

Salad
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion

Chicken
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal® all-purpose flour
1 cup Progresso® Italian style panko crispy bread crumbs or Progresso® Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese

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

2.) Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.

3.) On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.

4.) In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

Panko is the Japanese word for "bread crumbs." Unlike traditional bread crumbs, panko is made from the soft, tender centers of bread instead of the crust, which gives a light and crunchy texture.

Progresso® panko bread crumbs will stick best if you first shake the food in flour, then dip into beaten egg before coating all sides with bread crumbs.