Chicken With Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It was originally submitted to the cookbook by Martha Pollock of Oregonia, OH. Ingredients:
1 egg white |
1/2 cup seasoned bread crumbs |
1/4 teaspoon salt |
4 boneless skinless chicken breasts (4 oz each) |
1 tablespoon olive oil |
1 (6 ounce) package fresh baby spinach |
1 (7 ounce) jar roasted sweet red peppers, drained |
1 garlic clove, peeled |
1/2 teaspoon italian seasoning |
1/2 cup feta cheese, crumbled |
fresh basil leaf, thinly sliced (optional) |
Directions:
1. Whisk egg white in a shallow bowl.
2. Combine bread crumbs and salt in another shallow bowl.
3. Dip chicken in egg white, then roll in crumb mixture.
4. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170.
5. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 of water.
6. Bring to a boil; cover and steam for 3-4 minutes or until tender.
7. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth.
8. Transfer to a small microwave until heated through.
9. Divide spinach among four plates; top each with a chicken breast half, about 2 Tbsp red pepper sauce and 2 Tbsp cheese.
10. Garnish with basil if desired.
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