Chicken With Red Pepper Sauce And Spinach

• 1 egg white
• 1/2 cup seasoned bread crumbs
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon olive oil
• 6 ounces fresh baby spinach (about 7-1/2 cups)
• 1 jar (7 ounces) roasted sweet red peppers, drained
• 1 garlic clove, peeled
• 1/2 teaspoon Italian seasoning
• 1/2 cup crumbled feta cheese
• Fresh basil leaves, optional

1. In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture.
2. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165u0b0, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes.
3. Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
4. Divide spinach among four plates. Serve with chicken; top with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.

egg, bread crumbs, salt, chicken breast halves, olive oil, baby spinach, sweet red peppers, garlic, italian seasoning, feta cheese, fresh basil

Taken from www.tasteofhome.com/recipes/chicken-with-red-pepper-sauce-and-spinach/ (may not work)