I'm not sure how authentically "Mediterranean" this recipe is, but I love it, so we'll go with it. This is an easy meal to pull together, quick, delicious, and guaranteed to pass my picky eater's test. Serve with couscous (the fastest cooking side ever, it seems,) and one or two vegetables, and you've got a quick and complete(ly delicious) meal.
I have found with this recipe that super thick chicken breasts don't cook through before the breading is burned. If that is the type you are working with, as I often am, I've found making cutlets makes things go a lot better. (I usually just slice the chicken in half lengthwise, like this.) That being said, my favorite part of this particular recipe is when the breading is a little crispy. :)
Mediterranean Chicken Breasts, from Kraft
1/3 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tsp dried basil leaves
1/4 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb.) (or two large breasts cut into cutlets)
1/4 cup greek yogurt
3 cups hot cooked couscous
Mix the parmesan, bread crumbs, basil, paprika, salt and pepper in a medium bowl.
Dip chicken in yogurt, then in parmesan mixture, turning to evenly coat both sides of each breast.
Cook in skillet with a bit of olive oil on medium heat 5 to 7 min. on each side or until done (165ºF). Don't stir of fuss over it too much or the breading comes off. If it does come off, (some always does,) scrape off pan and serve atop chicken. Serve over couscous. Enjoy!