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- 4 skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
- 1 egg, lightly beaten
- 2 tablespoons buttermilk
- 1/2 cup finely chopped almonds
- 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
- 2 teaspoons snipped fresh rosemary
- 1/4 teaspoon salt
- 1 tablespoon peanut oil or canola oil
- 1 shallot, chopped
- 8 cups fresh spinach leaves
- 1/4 teaspoon salt
- Freshly ground black pepper
- 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.
- Servings Per Recipe 4,
- cal. (kcal) 276,
- Fat, total (g) 11,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 11,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 33,
- vit. A (IU) 5734,
- vit. 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 (mg) 121,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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