Panko Chicken with Fennel and Tomatoes

By boscobojo

Ingredients

• 1/3 cup all purpose flour
• 1/2 cup egg substitute (or 2 whole eggs, beaten)
• 1 1/3 cups panko bread crumbs
• 1 Tbl. dried oregano
• 1/4 tsp. salt
• 1 tsp. paprika
• four , 6oz. boneless skinless chicken breats, pounded to 1/2 inch thickness
• 3 Tbl. olive oil
• Vegetables
• 2 fennel bulbs, trimmed and thinly sliced
• 2 Tbl. olive oil
• 4 medium garlic cloves, minced
• 1/8 tsp. dried pepper flakes
• 1/4 tsp. salt
• 2 cups grape tomatoes, halved
• olive oil for drizzling
• 1/2 oz. Parmesan or Asiago cheese, shaved

Preparation

Step 1

Place flour in a bowl. Place egg substitute in another bowl. Combine the panko, oregano, and paprika in a third bowl. Season both sides of chicken with salt and pepper. Dredge chicken breasts in flour, dip in egg and coat evenly with panko mixture.

Heat 3 Tbl. olive oil in large skillet over medium heat. Cook chicken 4 minutes on each side or until no longer pink in center. Set aside.

Heat 2 Tbl. olive oil in skillet with any pan residue, cook fennel 8-9 minutes or until beginning to brown on the edges. Stir in tomatoes, cook 2 minutes. Stir in garlic, cook 15 seconds. Season with salt and pepper. Place on serving platter, drizzle fennel mixture with olive oil, top with chicken and cheese shavings.