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4
skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
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1
egg, lightly beaten
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2
tablespoons buttermilk
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1/2
cup finely chopped almonds
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1/2
cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
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2
teaspoons snipped fresh rosemary
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1/4
teaspoon salt
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1
tablespoon peanut oil or canola oil
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1
shallot, chopped
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8
cups fresh spinach leaves
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1/4
teaspoon salt
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Freshly ground black pepper
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Fresh mint leaves (optional)
1. 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.
2. In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, 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 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.
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 and, if desired, mint. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 276,
- Protein (gm) 33,
- Carbohydrate (gm) 11,
- Fat, total (gm) 11,
- Cholesterol (mg) 66,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 5734,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 456,
- Potassium (mg) 700,
- Calcium (DV %) 121,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This was DELICIOUS! I doubled the amount of bread crumbs, almonds and rosemary in order to cover all the breasts. Also, I didn't pound the chicken, but rather sliced it into cutlets. . I used scallions in place of a shallot since that's what I had on hand, and I used olive oil to fry it in. Like becks8881, I had to add more oil.. I breaded the cutlets early in the day and refrigerated them. I'll be making this for a company dinner.
11/20/2011 01:29:33 PM Report AbuseThis was good! I used regular bread crumbs, and needed more milk than specified. I also chilled the chicken for a half-hour before frying to let the coating set. I used kale instead of spinach, and had corn pudding on the side. Delicious!
3/12/2010 05:15:28 PM Report Abuse