Chicken with Red Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor…and elegant enough to serve company. Ingredients:
1 egg white |
1/2 cup seasoned bread crumbs |
1/4 teaspoon salt |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon olive oil |
1 package (6 ounces) fresh baby spinach |
1 jar (7 ounces) roasted sweet red peppers, drained |
1 garlic clove, peeled |
1/2 teaspoon italian seasoning |
1/2 cup crumbled feta cheese |
fresh basil leaves, thinly sliced, optional |
Directions:
1. Whisk egg white in a shallow bowl. Combine bread crumbs and salt in another shallow bowl. Dip chicken in egg white, then roll in crumb mixture.
2. 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°.
3. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender.
4. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
5. Divide spinach among four plates; top each with a chicken breast half, about 2 tablespoons red pepper sauce and 2 tablespoons cheese. Garnish with basil if desired. Yield: 4 servings.
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