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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

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

Equipment

  • Baking Sheet
  • Wire Cooling Rack
  • Small skillet

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.