Garlic Chicken over Baby Spinach with Toasted Pine Nuts

 

1/3

cup olive oil

1/4

cup fresh lemon juice

1

tablespoon honey

1/2

teaspoon Dijon mustard

1/4

teaspoon salt

1/8

teaspoon pepper

1/4

cup pine nuts

1/2

cup corn flake crumbs

1/2

teaspoon garlic powder

1

package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

2

tablespoons olive oil

2

shallots, halved and sliced (about 3/4 cup)

3/4

lb sliced mushrooms (about 4 cups)

3

tablespoons sliced sun-dried tomatoes in oil

8

cups fresh baby spinach leaves

• 1 In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
• 2 Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
• 3 Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
• 4 In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
• 5 To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.