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 min
  • Total Time 40 min
  • Servings 4

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
(
Calories from Fat
420),
% Daily Value
Total Fat
46g
46%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
115mg
115%;
Sodium
370mg
370%;
Total Carbohydrate
22g
22%
(Dietary Fiber
4g
4%
  Sugars
9g
9%
),
Protein
46g
46%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
25%;
Calcium
10%;
Iron
40%;
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.