Parmesan Chicken with Mixed Baby Greens

• 2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 1/2 tablespoons chopped fresh marjoram
• 1 egg
• 4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
• 4 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 6 cups mixed baby greens

1. Stir together panko, Parmesan, and marjoram on large plate.
2. Whisk egg in small shallow bowl.
3. Place chicken in plastic bag.
4. Using rolling pin, pound to flatten to 1/2-inch thickness.
5. Place chicken on plate; sprinkle with salt and pepper.
6. Brush on all sides with egg.
7. Dredge in panko mixture, turning to coat evenly.
8. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Add chicken and cook until deep golden and cooked through, about 4 minutes per side.
10. Transfer chicken to plate.
11. Reduce heat to medium; cool skillet slightly.
12. Add remaining 2 tablespoons oil and vinegar.
13. Stir, scraping up browned bits, until vinaigrette is just hot.
14. Divide baby greens among 4 plates.
15. Drizzle with vinaigrette and top with chicken.
16. Sprinkle with pepper and serve.

breadcrumbs, parmesan cheese, fresh marjoram, egg, chicken breast halves, olive oil, white wine vinegar, mixed baby greens

Taken from www.epicurious.com/recipes/food/views/parmesan-chicken-with-mixed-baby-greens-108820 (may not work)