Almond Crusted Chicken

Ingredients

4 small skinless chicken breast halves
1 egg, lightly beaten
2 TBSP buttermilk (I used reduced fat)
1/2 c. finely chopped almonds
1/2 c. panko or fine dry bread crumbs
2 tsp. fresh rosemary
1/4 tsp salt (I omitted)
1 TBSP peanut oil
1 shallot, chopped
8 c. fresh spinach leaves
1/4 tsp. salt (I omitted)
1 clove minced garlic (I added)

1. Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pount chicken to 1/4 - to 1/2- inch thickness. Repeat w/the remaining breast halves.

2. In shallow dish whisk together egg and buttermilk. In additional shallow dish, combine almonds, panko, rosemary and 1/4 tsp. salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.

3. In 12" nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking Remove chicken from skillet; keep warm.

4. In same skillent cook shallot and garlic in drippings 3 to 5 minutes or until tender, stirring frequently. Add spincach and 1/4 tsp salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken w/wilted spinach.

Each Serving 276 cal, 11 g fat (1g sat. fat), 66 mg chol, 456 sodium, 11g carbo, 3g fiber, 33g protein.