• 1/2 cup whole wheat bread crumbs
• 1 tsp dried oregano
• 4 Tbsp olive oil, divided
• 1 1/4 lb boneless, skinless chicken breast cutlets, pounded thin
• 3 Tbsp whole wheat flour
• 2 eggs, beaten
• 1/4 tsp salt
• 1/2 tsp black pepper, divided
• Assorted fresh, non-starchy vegetables, diced
• 2 Tbsp lemon juice
• 3 cups baby greens
• 1/2 cup cherry tomatoes, halved
• Lemon wedges (optional)

Preheat oven to 425°F. Toss bread crumbs and oregano with 2 Tbsp oil. Spread on a parchment-lined baking sheet. Bake for 6 minutes.

Coat chicken with flour, then egg, then crumbs. Sprinkle with salt and 1/4 tsp pepper.

Place on baking sheet; spritz with cooking spray. Bake for 15 minutes or until cooked through. Slice chicken.

Steam fresh vegetables until crisp-tender.

Make dressing: In a bowl, whisk lemon juice and remaining 2 Tbsp oil. Add remaining 1/4 tsp pepper.

Toss greens and tomatoes with dressing. Serve chicken with salad, veggies, and a lemon wedge.

by Pak101.com (few years ago!) / 1156 views