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

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

I made this Greek-style panko-crusted chicken breasts topped with tomatoes, kalamata olives, feta, and basil recipe, because I was in the mood for chicken with a Mediterranean flavor. We all enjoyed the different combination of flavors and textures, and it was thought it was healthy, delicious. This easy panko-crusted chicken paired nicely with our house salad with Fran’s vinaigrette and some crusty roasted garlic bread.

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

Ingredients:

  • 1 cup of plain panko crumbs
  • 2 tbsp fresh basil, finely chopped
  • Zest of one lemon
  • ½ tsp oregano
  • ½ tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 1 egg, well-beaten
  • 1 tbsp milk
  • 3 boneless, skinless chicken breasts trimmed of any fat
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 1 cup of grape tomatoes
  • 15 kalamata olives, halved

Serving:

  • Feta cheese, crumbled
  • Fresh basil, chopped

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

How to Make Greek-Style Panko-Crusted Chicken Breasts topped with Tomatoes, Kalamata Olives, Feta, and Basil:

Line a baking sheet with parchment paper, then place a cooling rack on top.

Make a dredging station by combining 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 and season with garlic powder, sea salt, and freshly cracked pepper, to taste.

Dredge the chicken by dipping the chicken breasts into the egg mixture and then coating 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.

To bake the chicken, coat the chicken breasts with olive oil cooking spray.

Place in the oven to 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.

Meanwhile, cook the tomatoes by heating olive oil in 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.

To serve, slice the chicken pieces, then top with the tomato mixture. Sprinkle the top with feta cheese and fresh basil.

Serve immediately. Enjoy.

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

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

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

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main
Cuisine: Greek
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 cup of plain panko crumbs
  • 2 tbsp fresh basil finely chopped
  • Zest of one lemon
  • ½ tsp oregano
  • ½ tsp garlic powder
  • Sea salt and freshly cracked pepper to taste
  • 1 egg well-beaten
  • 1 tbsp milk
  • 3 boneless, skinless chicken breasts trimmed of any fat
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 1 cup of grape tomatoes
  • 15 kalamata olives halved

Serving:

  • Feta cheese crumbled
  • Fresh basil chopped

Instructions

  • Line a baking sheet with parchment paper, then place a wire cooling rack on top.
  • Make a dredging station by combining 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 and season with garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Dredge the chicken by dipping the chicken breasts into the egg mixture and then coating 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.
  • To bake the chicken, coat the chicken breasts with olive oil cooking spray.
  • Place in the oven to 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.
  • Meanwhile, cook the tomatoes by heating olive oil in 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.
  • To serve, slice the chicken pieces, then top with the tomato mixture. Sprinkle the top with feta cheese and fresh basil.
  • Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

CRACKER BARREL GIFT BASKET GIVEAWAY: *** GIVEAWAY CLOSED – WINNER ANNOUNCED****

I was recently sent a gift basket from Cracker Barrel filled with some great items like a cute apron, a gift card, a jar of spicy veggies, bread basket liner, Fig preserves, a cookbook called Food in a Jars – Preserving in small batches year-round, a great Farmer’s Market grocery list magnetic packet, the cutest pair of asparagus salt and pepper shakers, and a milk jug that is actually measuring cups.  Altogether, this basket is worth $100.  Cracker Barrel is going to send one of my lucky readers the same gift basket. All you have to do to enter is leave a comment on this post.

Bonus Entries:

  • Like For the Love of Cooking on Facebook. Leave a separate comment letting me know.
  • Follow @4loveofcooking on Twitter. Leave a separate comment letting me know.
  • Follow For the Love of Cooking on Pinterest. Leave a separate comment letting me know.
  • Like Cracker Barrel on their Facebook page. Leave a separate comment letting me know.
  • Follow Cracker Barrel on its Twitter page. Leave a separate comment letting me know.
  • Follow Cracker Barrel on its Pinterest page.  Leave a separate comment letting me know.

Make sure to check out the Cracker Barrel website to view their new Farm-Inspired Collection. The collection includes an exclusive stoneware dining set inspired by summer farm stands, plus other home accents full of farmhouse charm.  Stay up to date with new retail collections and menu items available at Cracker Barrel on their Facebook page, Twitter page, and Pinterest page.

The giveaway is open until Sunday, August 11, 2013, @ 7:30 p.m. This giveaway is open to USA residents only. Be sure to include an e-mail address with your comment(s). The winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. The product will be shipped directly to the winner by Cracker Barrel.

Good luck!!!

Pam

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95 Comments

  41. Count me in for the give away. I just started canning some tomatoes last year. This year the tomatoes plants are not cooperating so I will have to buy some seconds. Small batch canning sounds like a good solution.

    Reply

  60. Wow! Thanks for the great giveaway! The recipe looks delicious! Out of panko today but putting it on the grocery list.

    Reply

  62. Hey Pam! What are the chances you have some ideas for what to do with a zillion cucumbers from the garden?

    Reply

  77. This looks so delicious, Pam. I love every component of this dish, and especially love that you baked the chicken instead of frying it!

    Reply

  78. Looks luscious. I’ve been making greek pasta or rice salad with chicken for the past few weeks for lunch

    Reply

  80. Looks delicious! I love that we both live in the northwest so your weather cooking is also my weather cooking! Thanks!

    Reply

  89. I just brought some chicken, now I know what I will be using for! Thanks so much for providing these awesome recipes.

    Reply

  92. Thanks for all the recipes! I follow you on Pinterest. I have family in OR and wish I could get there more. Beautiful state! Keep posting photos!

    Reply