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Steps
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.
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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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