Place chicken breasts individually between sheets of plastic wrap. Pound to 1/4 - 1/2 inch thickness with a meat mallet.
In a shallow dish, whisk together the egg and buttermilk. In another shallow dish, combine almonds, bread crumbs, rosemary and 1/4 teaspoon of salt. Dip the chicken breasts, one at a time, in the egg mixture, Turn to coat. Allow excess to drip off, then dip pieces in almond mixture, turning to coat.
Cook chicken pieces in a skillet in hot oil over medium heat for 4 - 6 minutes, or until no longer pink, turning once halfway through cooking. Remove chicken from skillet, keep warm.
Cook shallot in drippings for 3 - 5 minutes or until just tender, stirring frequently. Add spinach and 1/4 teaspoon salt. Cook and toss for about 1 minute or until spinach is just wilted. Serve chicken with wilted spinach. Sprinkle with pepper and mint as desired and top with Bleu cheese or Parmesan dressing.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 205 (35%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 188.4mg||58 %|
|Sodium 570.2mg||20 %|
|Potassium 1150.2mg||30 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 23.4g|
|Protein 64.5g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 580
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