Almond-Crusted Chicken

Ingredients:

• 4 small skinless, boneless chicken breast halves
• 1 egg, lightly beaten
• 2 Tbsp buttermilk
• 1/2 C finely chopped almonds
• 1/2 C panko or fine dry bread crumbs
• 2 tsp. snipped fresh rosemary
• 1/4 tsp salt
• 1 Tbsp peanut oil or canola oil
• 1 shallot, chopped
• 8 C fresh spinach leaves
• 1/4 tsp salt
• Freshly ground black pepper
• Fresh mint leaves (optional)
  

Directions:

• Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4 to 1/2 inch thickness. Repeat with the remaining breast halves.
• In shallow dish, whisk together egg and buttermilk. In another shallow dish, combine almonds, panko, rosemary, and 1/4 tsp salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
• In 12-inch nonstick skillet, cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet, keep warm.
• In same skillet, cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 tsp salt, cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint. Makes 4 servings.
  

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 276
• Makes 4 servings
  

Rating:
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