Ingredients
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
- 1 egg, lightly beaten
- 2 Tbsp. buttermilk
- 1/2 cup finely chopped almonds
- 1/2 cup panko (Japanese-style bread crumbs) 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 cups fresh spinach leaves
- 1/4 tsp. salt
- Freshly ground black pepper
- Fresh mint leaves (optional)
Description
The Chicken For This Low-fat Main Dish Recipe Is First Dipped In An Egg Mixture And Then Rolled In An Almond Mixture To Give It A Crunchy Texture. The Quickly Wilted Spinach Complements The Crusted Chicken.
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