almond rosemary chicken over spinach
(1 RATING)
This is a slightly different recipe, try it and see the flavors it brings out. (I eat anything with spinach!)
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 4 - chicken breasts, split to make 4 "cutlets"
- 1 - egg, beaten
- 2 tablespoons buttermilk
- 1/2 cup finely chopped almonds
- 1/2 cup panko bread crumbs
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 - small shallot
- 8 cups spinach
- 1/4 teaspoon salt
- - pepper
How To Make almond rosemary chicken over spinach
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Step 1Wisk together egg & buttermilk in a bowl. Stir together almonds, panko, rosemary & 1/2tsp salt on a plate.
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Step 2Dip 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.
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Step 3Add 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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