almond rosemary chicken over spinach
(1 rating)
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This is a slightly different recipe, try it and see the flavors it brings out. (I eat anything with spinach!)
(1 rating)
yield
4 serving(s)
Ingredients For almond rosemary chicken over spinach
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4chicken breasts, split to make 4 "cutlets"
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1egg, beaten
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2 Tbspbuttermilk
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1/2 cfinely chopped almonds
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1/2 cpanko bread crumbs
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2 tspchopped fresh rosemary
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1/2 tspsalt
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1 Tbspcanola oil
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1small shallot
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8 cspinach
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1/4 tspsalt
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pepper
How To Make almond rosemary chicken over spinach
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1Wisk together egg & buttermilk in a bowl. Stir together almonds, panko, rosemary & 1/2tsp salt on a plate.
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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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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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