I had taken chicken out to have with our pesto pasta on Monday, but it wasn't fully defrosted so I saved it for last night's Greek salad:
I made the salad with romaine, cucumber, red onion, tomatoes, kalamata olives and feta cheese. I made a quick dressing with red wine vinegar, olive oil, oregano, salt and pepper. For the chicken I did my usual pounding it thin, dredging in egg and then seasoned bread crumbs, but to make it Greek I added oregano to the bread crumbs. It came out nice and tender and the salad was terrific.