For this chicken I do not use the flour egg method. I brush the breast with dijon and put it in the panko mixture and press it on. For the salad I use my mandoline to slice the fennel bulb. I slice off the rind of the orange cut in half and slice those into thin slices. I mix the fennel and orange in a bowl with chopped mint,feta, thin sliced red onion and chopped kalimata olives. I make a vinaigrette with lemon juice, honey, dijon, salt, pepper and olive oil.