Garlic Chicken over Baby Spinach with Toasted Pine Nuts

Garlic Chicken over Baby Spinach with Toasted Pine Nuts

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.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

4

servings

Dressing
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
Chicken and Spinach
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 690
    • (Calories from Fat 420),
  • Total Fat 46g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 115mg;
  • Sodium 370mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 46g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 6 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.