- 2 (1 1/2-ounce) slices day-old white bread
- 1 cup fat-free, low-sodium chicken broth
- 1/3 cup walnuts, toasted
- 1/4 cup fresh flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1 teaspoon olive oil
- 1 teaspoon butter
- 6 cups fresh baby spinach
- 2 tablespoons chopped fresh flat-leaf parsley
- calories 286
- caloriesfromfat 24 %
- fat 7.6 g
- satfat 1.4 g
- monofat 1.8 g
- polyfat 3.2 g
- protein 42.4 g
- carbohydrate 11.5 g
- fiber 2.6 g
- cholesterol 100 mg
- iron 2.8 mg
- sodium 586 mg
- calcium 59 mg
How to Make It
Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.