Parsley
5 ounce evaporated whole milk
1/2 cup panko breadcrumbs
1 ounce feta cheese
2 pounded chicken breasts
3 ounce butter
Preheat 400 degrees. Toast panic in pan with olive oil until golden brown.
Combine cooled panko, feta, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Pat chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place chicken on baking sheet (parchment paper). top each chicken with feta-cheese panko mixture pressing gently to adhere. Roast until well-browned and chicken reaches 165 degrees 15-18 minutes. Remove from oven and rest 5 minutes.
Sauce:
Heat 1 teaspoon olive oil. Add garlic to hot pan and cook until fragrant (30 seconds). Add evaporated milk, bring to a simmer and cook until slightly thickened about 3-4 minutes. Remove pan and swirl in butter and parsley. Plate dish with chicken and sauce mixture.
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