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Chicken with Red Pepper Sauce and Spinach

 Chicken with Red Pepper Sauce and Spinach
This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor…and elegant enough to serve company. —Martha Pollock, Oregonia, Ohio
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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
  • 1 package (6 ounces) fresh baby spinach
  • 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, thinly sliced, optional

Directions

  • Whisk egg white in a shallow bowl. Combine bread crumbs and salt in
  • another shallow bowl. Dip chicken in egg white, then roll in crumb
  • mixture.
  • 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°.
  • Meanwhile, place spinach in a steamer basket; place in a large
  • saucepan over 1 in. of water. Bring to a boil; cover and steam for
  • 3-4 minutes or until tender.
  • Place the peppers, garlic and Italian seasoning in a food processor;

2 of 2

Chicken with Red Pepper Sauce and Spinach (continued)

Directions (continued)

  • cover and process until smooth. Transfer to a small microwave-safe
  • bowl; cover and microwave until heated through.
  • Divide spinach among four plates; top each with a chicken breast
  • half, about 2 tablespoons red pepper sauce and 2 tablespoons cheese.
  • Garnish with basil if desired. Yield: 4 servings.
Nutritional Facts: 1 serving equals 245 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 600 mg sodium, 9 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
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