# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying
→ Pasta
10 - 12 ounces short pasta such as penne, fusilli, or rigatoni
11 - 1 tablespoon olive oil
12 - Salt for pasta water
→ Greek Salad Mix
13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 cup red onion, finely sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup feta cheese, crumbled
18 - 1/4 cup fresh parsley, chopped
→ Dressing
19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper to taste
# Directions:
01 - Slice chicken breasts into bite-sized pieces. Set up three separate bowls with flour in the first, beaten eggs in the second, and panko mixed with Parmesan, oregano, garlic powder, salt, and pepper in the third. Dredge each chicken piece in flour, then egg, then the panko mixture, pressing gently to adhere coating.
02 - Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
04 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Whisk together extra virgin olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper. Pour dressing over the salad and toss gently.
05 - In a large serving bowl, combine cooked pasta and Greek salad mixture, tossing well. Top with crispy chicken bites and garnish with additional feta and parsley if desired. Serve immediately.
