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almond rosemary chicken over spinach

★★★★★ 1
a recipe by
Gretchen Schiddel
Palatine, IL

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

★★★★★ 1
serves 4

Ingredients For almond rosemary chicken over spinach

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

How To Make almond rosemary chicken over spinach

  • 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.

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