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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

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.

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 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.

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

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 3 -44

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
  • 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

Instructions

  • 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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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.  All together 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 their Twitter page. Leave a separate comment letting me know.
  • Follow Cracker Barrel on their 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!!!

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95 Comments

  1. 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.

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

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

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

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

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

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

  8. 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!