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Chicken with Red Pepper Sauce and Spinach Recipe

Chicken with Red Pepper Sauce and Spinach Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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°.
  • 3. 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.
  • 4. Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
  • 5. 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.

Reviews for Chicken with Red Pepper Sauce and Spinach

Sort By :
MY REVIEW
Reviewed Sep. 4, 2012

"Chicken was very good. Sauce was especially delicious."

MY REVIEW
Reviewed Jun. 9, 2010

"This was a really tasty recipe. My husband will not eat red peppers, but didn't realize what this was until he raved about it. I felt good serving this to my family."

MY REVIEW
Reviewed Aug. 23, 2008

"Very good. My changes might be to add the basil to the red pepper sauce. I also used gorgonzola cheese in place of feta since I had used it in another recipe. More spinach, too. Four stars."

MY REVIEW
Reviewed Aug. 10, 2008

"This was ever so easy to prepare and truly yummy."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.