Tasty Almond Chicken & Spinach

One word: AMAZING! This recipe was SO good and I really recommend trying it for a yummy dinner. (adapted from Better Homes & Gardens)

Ingredients:
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
• 1 egg, lightly beaten
• 2 Tbsp. milk
• 1/2 cup finely chopped almonds
• 1/2 cup bread crumbs
• 2 t fresh rosemary
• 1/4 t salt
• 1 T vegetable oil
• 1 shallot, chopped
• 8 cups fresh spinach leaves
• 1/4 t salt
• Freshly ground black pepper

1. Place one chicken breast half between sheets of parchment paper. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.

2. In shallow dish, mix egg and milk. In another shallow dish, mix almonds, breadcrumbs, rosemary, and 1/4 teaspoon 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.

3. In a non-stick skillet cook chicken 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.

4. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper. Makes 4 servings.

So yummy! Enjoy!

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories 276
• Total Fat (g) 11
• Saturated Fat (g) 1
• Monounsaturated Fat (g) 5
• Polyunsaturated Fat (g) 3
• Cholesterol (mg) 66
• Sodium (mg) 456
• Carbohydrate (g) 11
• Total Sugar (g) 2
• Fiber (g) 3
• Protein (g) 33
• Vitamin C (DV%) 31
• Calcium (DV%) 12
• Iron (DV%) 18

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