Garlic Chicken over Baby Spinach with Toasted Pine Nuts

An easy trick to give sautéed chicken crunch and color--coat with corn flake crumbs. Combine with pine nuts and spinach for an appealing salad.

  • prep time 20 min
  • total time 40 min
  • ingredients 15
  • servings 4

Ingredients

Dressing

1/3
cup olive oil
1/4
cup fresh lemon juice
1
tablespoon honey
1/2
teaspoon Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper

Chicken and Spinach

1/4
cup pine nuts
1/2
cup corn flake crumbs
1/2
teaspoon garlic powder
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
2
tablespoons olive oil
2
shallots, halved and sliced (about 3/4 cup)
3/4
lb sliced mushrooms (about 4 cups)
3
tablespoons sliced sun-dried tomatoes in oil
8
cups fresh baby spinach leaves
  • 1 In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
  • 2 Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
  • 3 Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
  • 4 In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
  • 5 To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    690
    (
    Calories from Fat
    420),
    % Daily Value
    Total Fat
    46g
    46%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    4g
    4%
      Sugars
    9g
    9%
    ),
    Protein
    46g
    46%
    ;
    % Daily Value*:
    Vitamin A
    120%;
    Vitamin C
    25%;
    Calcium
    10%;
    Iron
    40%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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