1 pound boneless, skinless chicken breast halves, thinly sliced
3 egg whites, slightly beaten
4 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 medium shallot or 1 small onion, chopped
1 clove garlic, chopped
1 tablespoon lemon juice
1 bag (5 oz.) baby spinach leaves
How to Make It
Combine bread crumbs with cheese in large resealable plastic bag. Dip chicken in egg whites, then bread crumb mixture until evenly coated.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the chicken, turning once, 4 minutes or until throughly cooked. Remove chicken to serving platter and keep warm. Repeat with 2 tablespoons Spread and remaining chicken.
Heat remaining 2 tablespoons Spread in same skillet over medium heat and cook shallot, stirring frequently, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in lemon juice and cook 30 seconds. Remove from heat and allow pan to cool about 2 minutes. Toss in spinach. Season, if desired, with salt and ground black pepper. Serve wilted spinach over chicken.
TIP: Feel free to substitue your favorite salad greens. To save time, try using prepared cooked breaded chicken cutlets.
Cost per recipe*: $ Cost per serving*: $ *Based on average retail prices at national supermarkets.
Smart Choices Program™ approved recipes were developed to bring nutrition to your kitchen with delicious recipes that help you make positive changes in your diet through a variety and balance of food choices from each of the major food groups.
Nutrition Information per serving: Calories 320, Calories From Fat 110, Saturated Fat 5g, Trans Fat 0g, Total Fat 12g, Cholesterol 75mg, Sodium 590mg, Total Carbohydrate 19g, Sugars 2g, Dietary Fiber 2g, Protein 34g, Vitamin A 35%, Vitamin C 15%, Calcium 10%, Iron 15%
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