Description
Mozzarella melts over panko-coated chicken breasts and everything’s topped with a quick spinach-tomato saute. Perfect for weeknight dinner!
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts Or Cutlets
- 2 cups Panko Breadcrumbs
- 2 whole Eggs
- ¼ cups Milk
- 1-½ cup Flour
- Salt And Pepper, to taste
- 5 Tablespoons Butter
- 5 Tablespoons Olive Oil, More To Taste
- 8 ounces, weight Mozzarella Cheese, Sliced
- 2 cups Red And/or Yellow Cherry Or Grape Tomatoes
- 3 cloves Garlic, Minced
- 6 cups Fresh Baby Spinach
Preparation
Preheat the oven to 375 degrees.
Make a breading assembly line with three separate dishes: flour seasoned with salt and pepper, egg and milk mixed together, and panko seasoned with salt and pepper. Season the chicken then bread it by dredging in the flour, dipping in the egg mixture, and coating in the crumbs.
Melt 4 tablespoons of butter with 4 tablespoons olive oil in a large skillet over medium heat. Brown the chicken on the first side for 3 to 4 minutes, being careful not to burn it. Flip the chicken and brown for another 3 to 4 minutes. Remove to a rack placed over a sheet pan and place it in the oven for 5 minutes to finish cooking the chicken.
Remove the chicken from the oven and turn on the broiler. Top the chicken with cheese slices and broil until the cheese is melted.
Heat a small skillet over medium high heat and add 1 tablespoon of butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper, and toss to cook quickly, until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 or 3 minutes.
Serve the tomato/spinach mixture over the chicken and serve immediately!
***Note: Fresh mozzarella has a high water content and can affect the crispiness of the chicken if it sits too long. You can use “supermarket” mozzarella cheese if you prefer! Both are delicious.
