ALMOND CRUSTED CHICKEN BREAST

4 (1 to 1 1/4 lb) skinless boneless chicken breast halves

1 egg, lightly beaten
2 tbsp buttermilk
1/2 cup finely chopped almonds
1/2 cup fine dry whole-grain bread crumbs
2 tsp snipped fresh rosemary
1/2 tsp salt, optional
1 tbsp canola oil
2 tbsp sliced shallots
8 cups fresh spinach leaves
Freshly ground black pepper
Fresh mint leaves for garnish, if desired

Flatten chicken between two pieces of plastic wrap until 1/4 to 1/2-inch thick.

Combine the egg and buttermilk in a shallow dish. In a separate shallow dish, combine the almonds, bread crumbs, rosemary and half the salt.

Dip chicken pieces into the egg/buttermilk mixture then into the almond mixture, turning to coat.

Heat the oil in a 12-inch nonstick skillet over medium heat. Cook chicken, half at a time if necessary, 4 to 6 minutes or until no longer pink. Turn once during cooking. Remove chicken from skillet and keep warm. Reserve drippings.

Cook shallot in the dripping over medium heat 3 to 5 minutes or just until tender, stirring often. Add the spinach and the last half of the salt; cook,  tossing, about a minute or just until spinach is wilted.

Serve the chicken with the spinach. Season with more salt and pepper, if desired. Garnish with the mint, if using.

Yield: 4 servings
Per serving (1 piece of chicken and 1 cup spinach): 276 calories, 11 g (1 sat) fat, 11 g carbs (3 g fiber), and 33 g protein

Note: The basics of this recipe are from Diabetic Living.