Almond Rosemary Chicken over Spinach

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

pepper

To make:

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!