The two things I have been getting the most requests for are chicken meals and healthy meals. This recipe is both. It is also yummy and really easy. Adapted from Better Homes and Gardens, I decided to bake the chicken to lighten up the recipe a little more.
Almond Crusted Baked Chicken over Sautéed Spinach and Mushrooms
2 large boneless, skinless chicken breasts
2 T fat free milk
1/2 C almonds, pulverized in food processor
1/3 C bread crumbs or panko
1/4 tsp salt
1/8 tsp pepper
1 shallot, chopped
8 oz fresh mushrooms, sliced
9 oz bag of spinach
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut the chicken in half, width wise, and place one piece between sheets of plastic wrap. Use the flat side of a meat mallet to pound chicken to 1/4 – 1/2 inch, repeating with other breast halves. In a bowl, whisk together the egg and milk. In a second shallow bowl, combine almonds, bread crumbs, salt and pepper. Dip chicken breasts in egg mixture, then coat in almond mixture. Place chicken on baking sheet and cook for 9-10 minutes.
Meanwhile, heat and spray a large skillet with cook spray. Cook shallot and mushrooms for a few minutes with the lid on. Then add spinach and cook until wilted. Salt and pepper to taste. Place chicken over spinach and serve hot.
The chicken was super moist because it was not fried, and it’s something different than plain ol’ grilled chicken. Give this quick and healthy meal a try.