• Preparation time: 30 Munities
• Portion: 4 persons

Ingredients:

• Four skinless, boneless chicken breast halves (1 to 1Quarter pounds total)
• One egg, lightly beaten
• Two tablespoons buttermilk
• Half cup finely chopped almonds
• Half cup panko (Japanese-style breadcrumbs) or fine dry bread crumbs
• Two teaspoons snipped fresh rosemary
• Quarter teaspoon salt
• One tablespoon peanut oil or canola oil
• Two tablespoons chopped shallot (1 medium)
• Eight cups fresh spinach leaves
• Quarter teaspoon salt
• Freshly ground black pepper
• Fresh mint leaves (optional)

– Harry S. Truman

Energy value

• calories 276.1kcal
• protein 33g
• fat 11g
• carbohydrates 11g

Preparation:

1. Place each chicken breast Half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until Quarter to Half inch thick.
2. Remove plastic wrap.
3. In a shallow dish combine egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and Quarter teaspoon salt. Dip chicken into egg mixture, then into almond mixture to coat.
4. In a 12-inch non-stick skillet cook chicken, Half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once.
5. Remove chicken, reserving drippings in skillet. Cover chicken and keep warm.
6. Add shallot to the reserved drippings; cook for 3 to 5 minutes or just until tender, stirring frequently.
7. Add spinach and Quarter teaspoon salt; cook about 1 minute or just until spinach is wilted, tossing frequently.
8. Serve chicken with wilted spinach.
9. Sprinkle with pepper and, if desired, garnish with mint.