INGREDIENTS
4
– 5 chicken cutlets or boneless, skinless chicken breasts (about 1.5 pounds)
coarse salt and fresh black pepper
2 cups
fresh baby spinach
3/4 cup
crumbled feta
1/2 cup
sliced black olives
1/3 cup
diced, roasted red peppers (jarred)
2
large eggs
1 tsp
Dijon mustard
1/3 cup
panko crumbs (Japanese bread crumbs)
1/4 cup
seasoned bread crumbs
1/4 cup
grated Parmesan cheese