1 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip, divided
1 tsp. dry Italian seasoning
1 1/2 cups panko or Italian bread crumbs
4 cups mixed greens
2 Tbsp. prepared vinaigrette
DIRECTIONS:
Preheat oven 400°F.
In a shallow bowl combine egg and 3/4 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip. Add Italian seasoning. Place bread crumbs in another shallow bowl.
Coat chicken with Oikos® Sun-Dried Tomato Greek Yogurt Dip mixture and them dip in crumbs to coat.
Line a cookie sheet with foil and lightly spray with non-stick spray. Place coated chicken pieces on the pan and spray tops. Bake 18-20 minutes or until golden brown and cooked through.
Toss greens with vinaigrette divide among 4 shallow bowls and top each with a crispy chicken breast. Top each serving with 1 Tbsp. remaining of Oikos® Sun-Dried Tomato Greek Yogurt Dip.
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