Almond Rosemary Chicken Over Spinach Recipe

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Almond Rosemary Chicken over Spinach

Gretchen Schiddel

By
@gretchfran

This is a slightly different recipe, try it and see the flavors it brings out. (I eat anything with spinach!)


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Comments:

Serves:

4

Ingredients

4
chicken breasts, split to make 4 "cutlets"
1
egg, beaten
2 Tbsp
buttermilk
1/2 c
finely chopped almonds
1/2 c
panko bread crumbs
2 tsp
chopped fresh rosemary
1/2 tsp
salt
1 Tbsp
canola oil
1
small shallot
8 c
spinach
1/4 tsp
salt
pepper

Directions Step-By-Step

1
Wisk together egg & buttermilk in a bowl. Stir together almonds, panko, rosemary & 1/2tsp salt on a plate.
2
Dip chicken in egg mixture, then roll in almond mixture until well coated. Add oil to skillet over medium-high heat and cook breaded cutlet about 5-7 minutes per side. Remove from skillet and place on a plate.
3
Add shallot to pan of chicken drippings and cook until soft, about 3 minutes. Stir in spinach (I know it's a lot)and then add the salt & pepper and watch it shrink down! Cook about 1 minute.
Serve the chicken on a bed of sauteed spinach.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtags: #spinach, #Almond