Greek Style Panko Crusted Chicken Breasts topped with Tomatoes, Kalamata Olives, Feta, and Basil

I made this recipe up as I went. I was in the mood for chicken with a Mediterranean flavor. I seasoned up some plain panko crumbs with fresh basil, lemon zest, oregano, garlic, sea salt and freshly cracked pepper, to taste. After baking and slicing the chicken breast, I topped it with sautéed grape tomatoes, kalamata olives, feta cheese, and fresh basil. It was healthy, delicious, and my whole family enjoyed it. I served this chicken with my House Salad for a flavorful meal.

Line a baking sheet with tin foil then place a cooling rack on top. Combine the panko crumbs, fresh basil,  lemon zest, oregano, garlic powder, sea salt, and freshly cracked pepper, to taste, together on a plate. Whisk the egg and milk together in a bowl. Dip the chicken breasts into the egg mixture and then coat them evenly in the panko mixture. Place each chicken breast on top of the cooling rack. Place the baking tray into the refrigerator for 30 minutes. Side Note: Don’t skip this last step, it helps the panko stick to the chicken.

Preheat the oven to 400 degrees. Coat the chicken breasts with olive oil cooking spray. Place into the oven and bake for 30 minutes, or until chicken is cooked through. Turn the oven to broil, and cook for a few minutes, watching carefully, to brown the panko topping. Make sure you don’t let it burn. Remove from the oven and let the chicken rest for 5 minutes.

While the chicken is resting. Add olive oil to a small skillet over medium heat. Add the tomatoes and let them cook for 2-3 minutes then add the kalamata olives and minced garlic. Season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.

Slice the chicken pieces then top with the tomato mixture. Sprinkle the top with feta cheese and fresh basil. Serve immediately. Enjoy.

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Greek Style Panko Crusted Chicken Breasts topped with Tomatoes, Kalamata Olives, Feta, and Basil

Yield: 3-44

Prep Time: 10 min.

Cook Time: 35 min.

Ingredients:

1 cup of plain panko crumbs
2 tbsp fresh basil, finely chopped
Zest of one lemon
1/2 tsp oregano
1/2 tsp garlic powder
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
3 boneless skinless chicken breasts, trimmed of any fat
Cooking spray
2 tsp olive oil
1 cup of grape tomatoes
15 kalamata olives, halved

Directions:

Line a baking sheet with tin foil then place a cooling rack on top. Combine the panko crumbs, fresh basil, lemon zest, oregano, garlic powder, sea salt, and freshly cracked pepper, to taste, together on a plate. Whisk the egg and milk together in a bowl. Dip the chicken breasts into the egg mixture and then coat them evenly in the panko mixture. Place each chicken breast on top of the cooling rack. Place the baking tray into the refrigerator for 30 minutes. Side Note: Don't skip this last step, it helps the panko stick to the chicken.

Preheat the oven to 400 degrees. Coat the chicken breasts with olive oil cooking spray. Place into the oven and bake for 30 minutes, or until chicken is cooked through. Turn the oven to broil, and cook for a few minutes, watching carefully, to brown the panko topping. Make sure you don't let it burn. Remove from the oven and let the chicken rest for 5 minutes.

While the chicken is resting. Add olive oil to a small skillet over medium heat. Add the tomatoes and let them cook for 2-3 minutes then add the kalamata olives and minced garlic. Season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.

Slice the chicken pieces then top with the tomato mixture. Sprinkle the top with feta cheese and fresh basil. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net