Servings: 4

2 tablespoons oil of choice 2 tablespoons oil of choice
4 wafer thin, boneless, skinless chicken breasts 4 wafer thin, boneless, skinless chicken breasts
Salt and pepper Salt and pepper
2 tablespoons regular or light mayo 2 tablespoons regular or light mayo
1 to 2 teaspoons Dijon, depending on how much flavor you like 1 to 2 teaspoons Dijon, depending on how much flavor you like
1 cup panko 1 cup panko
1/2 cup grated parmesan ½ cup grated parmesan
 
TOPPING: subheading: TOPPING:
2 cups halved grape tomatoes 2 cups halved grape tomatoes
1/4 cup thinly sliced fresh basil, you can’t substitute dry, if you don’t have fresh just leave it out ¼ cup thinly sliced fresh basil, you can’t substitute dry, if you don’t have fresh just leave it out
1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil
2 tablespoons aged balsamic 2 tablespoons aged balsamic
1/4 teaspoon salt ¼ teaspoon salt

Heat oil in 12 inch nonstick skillet over medium high heat. Lightly salt and pepper both sides of the chicken breasts.
Mix mayo and Dijon together and coat chicken with it.
Mix panko and parmesan and dredge chicken, pressing to adhere as much as possible.
Carefully lay chicken in skillet and reduce heat to medium. While chicken cooks, combine tomato
mixture, keeping your eye on the chicken.
Cook until chicken is deeply golden, about five minutes. Then flip over and cook until other side is golden.
Adjust heat as needed if it’s browning too fast or slow. Check chicken with instant read thermometer if
desired to ensure that temperature is up to 155°-160° or cut into the thickest part of one breast and make
sure it's not pink.
Serve topped with about ½ cup of balsamic tomatoes.