Details

• Servings: 2
• Serving Size: 3 oz chicken, 1/2 cup tomatoes

Ingredients

• 2 Tbsp whole wheat flour
• 1 1/2 tsp freshly ground black pepper, divided
• 1 large egg
• 2 Tbsp water
• 1/4 cup plain panko bread crumbs
• 1 Tbsp grated Parmesan cheese
• 1/2 Tbsp Italian seasoning
• 2 boneless, skinless chicken breasts (about 3 oz each)
• Non-stick cooking spray
• 1/2 Tbsp extra virgin olive oil
• 1/2 Tbsp balsamic vinegar
• 1 garlic clove, grated
• 1 cup cherry tomatoes, quartered
• 1/4 cup chopped fresh basil
• 2 Tbsp chopped fresh mint

Preparation

1. Preheat oven to 425°F. Place wire cooling rack on large rimmed baking sheet.
2. Mix flour and ½ teaspoon black pepper in a shallow dish. Whisk egg and water together in separate shallow bowl. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third shallow dish.
3. Season chicken breasts with ½ teaspoon black pepper. Dredge both sides of each piece of chicken in flour mixture, shaking off any excess. Dip in egg mixture, then dredge in panko bread crumb mixture. Lightly spray both sides of each chicken breast with non-stick cooking spray and place on rack on baking sheet. Bake until cooked through and golden brown and internal temperature registers 165°F, about 15 to 20 minutes.
4. While chicken bakes, whisk together olive oil, balsamic vinegar, garlic, and remaining ½ teaspoon black pepper in a small mixing bowl. Add tomatoes, basil, and mint; stir to combine. Serve over baked, crispy chicken with a fresh crack of black pepper.