Total Time
Prep 10 mins
Cook 20 mins

I found this recipe in the new version of the "Taste of Home" cookbook. It is a lighter version of the one previously posted on this site. It was originally submitted to the cookbook by Martha Pollock of Oregonia, OH.

Ingredients Nutrition


  1. Whisk egg white in a shallow bowl.
  2. Combine bread crumbs and salt in another shallow bowl.
  3. Dip chicken in egg white, then roll in crumb mixture.
  4. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170.
  5. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1" of water.
  6. Bring to a boil; cover and steam for 3-4 minutes or until tender.
  7. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth.
  8. Transfer to a small microwave until heated through.
  9. Divide spinach among four plates; top each with a chicken breast half, about 2 Tbsp red pepper sauce and 2 Tbsp cheese.
  10. Garnish with basil if desired.