Follow Me on Pinterest
Yum
Recipe Categories
Almond Coated Chicken
INGREDIENTS:

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
DIRECTIONS:

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

NUTRITION INFORMATION:
Calories: 276, Fat: 11g, Cholesterol: 66mg, Carbs: 11g, Fiber: 3g, Protein: 33
Home Page
Breakfast Recipes
Fish Recipes
Chicken Recipes
Pork Recipes
Pasta Recipes
Soup Recipes
Casserole Recipes
Crockpot Recipes
Side Dishes
Appetizer Recipes
Salad Recipes
Dessert Recipes
Beef Recipes
Turkey Recipes
Grilling & BBQ Recipes