- Preparation time: 30 Munities
- Portion: 4 persons
Ingredients:
- Four skinless, boneless chicken breast halves (1 to 1Quarter pounds total)
- One egg, lightly beaten
- Two tablespoons buttermilk
- Half cup finely chopped almonds
- Half cup panko (Japanese-style breadcrumbs) or fine dry bread crumbs
- Two teaspoons snipped fresh rosemary
- Quarter teaspoon salt
- One tablespoon peanut oil or canola oil
- Two tablespoons chopped shallot (1 medium)
- Eight cups fresh spinach leaves
- Quarter teaspoon salt
- Freshly ground black pepper
- Fresh mint leaves (optional)
– Harry S. Truman
Energy value
- calories 276.1kcal
- protein 33g
- fat 11g
- carbohydrates 11g
Preparation:
- Place each chicken breast Half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until Quarter to Half inch thick.
- Remove plastic wrap.
- In a shallow dish combine egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and Quarter teaspoon salt. Dip chicken into egg mixture, then into almond mixture to coat.
- In a 12-inch non-stick 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.
- Remove chicken, reserving drippings in skillet. Cover chicken and keep warm.
- Add shallot to the reserved drippings; cook for 3 to 5 minutes or just until tender, stirring frequently.
- Add spinach and Quarter teaspoon salt; cook about 1 minute or just until spinach is wilted, tossing frequently.
- Serve chicken with wilted spinach.
- Sprinkle with pepper and, if desired, garnish with mint.
