Ingredients: ⅔ cup whole wheat panko (Japanese breadcrumbs) 2 tablespoons Italian seasoning 4 6-ounce skinless, boneless chicken breast halves ½ teaspoon salt ¼ teaspoon black pepper 4 teaspoons olive oil Sauce: 1 lemon 1 tablespoon chopped fresh mint 4 teaspoons extra-virgin olive oil Dash of black pepper 1 3.5-ounce package reduced-fat feta cheese Directions: 1. Combine panko and Italian seasoning in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mix. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done. 3. Meanwhile, grate rind and squeeze from lemon to measure ½ teaspoon and 2 tablespoons, respectively. Combine rind, juice, mint, oil, and pepper in small bowl, stirring with a whisk. Add cheese, stirring with a whisk. 4. Place 1 chicken breast half on each of 4 plates, and spoon 1½ tablespoons Feta Sauce over each serving. Serves 4

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