An easy trick to give sautéed chicken crunch and color--coat with corn flake crumbs. Combine with pine nuts and spinach for an appealing salad.
If you’re running short on time, serve this recipe with your favorite citrus vinaigrette dressing.
Once the chicken is cooked in this recipe, there is no need to keep it hot. This recipe is actually best served with warm chicken atop the spinach.
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