Total Time
30mins
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

Directions

  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.