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Almond Coated Chicken

4 small skinless, boneless chicken breast halves,
(1 to 1 1/4 lb total)

1 egg, lightly beaten
1 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 or canola oil
1 shallot, chopped
8 cups fresh spinach leaves
1/4 tsp salt
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 remaining breast halves.

2. In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary and 1/4 tsp 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 12 inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet and keep warm.

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

Yield: 4 Servings
Serving Size: (1 Piece of Chicken + 2 cups Spinach)

Weight Watchers PointsPlus = 7 Per Serving

Calories: 276, Fat: 11g, Cholesterol: 66mg, Carbs: 11g, Fiber: 3g, Protein: 33
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