Chicken With Red Pepper Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  egg white
• 1⁄2 cup  seasoned bread crumbs
• 1⁄4 teaspoon salt
• 4  boneless skinless chicken breasts (4 oz each)
• 1  tablespoon olive oil
• 1 (6 ounce) package  fresh  Baby Spinach
• 1 (7 ounce) jar  roasted sweet red peppers, drained
• 1  garlic clove, peeled
• 1⁄2 teaspoon  italian seasoning
• 1⁄2 cup feta cheese, crumbled
•  fresh basil leaf, thinly sliced (optional)

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.