Almond Rosemary Chicken over Spinach
This is a different recipe, but I really liked the flavors it brought out.
You will need:
4 chicken breasts, split to make 4 "cutlets"
1 egg, beaten
2 Tbsp buttermilk
1/2 cup finely chopped almonds
1/2 cup panko bread crumbs
2 tsp chopped fresh rosemary
1/2 tsp salt
1 Tbsp canola oil
1 small shallot, chopped
8 cups spinach
1/4 tsp salt
Whisk together egg and buttermilk in a bowl.
Stir together almonds, panko, rosemary, and 1/2 tsp salt on a plate.
Dip chicken in egg mixture, then roll in almonds until well coated.
Add oil to skillet over med-high heat and cook breaded cutlets about 5-7 minutes per side.
Remove from skillet and place on a plate.
Add 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 and pepper and watch it shrink down! Cook about 1 minute.
Serve the chicken on a bed of sauteed spinach!