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Garlic Chicken over Baby Spinach with Toasted Pine Nuts
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Prep Time:
20 minutes
Total Time:
40 minutes
Upgrade sautéed chicken by coating with crunchy corn flake crumbs, then toss with pine nuts and spinach for a vibrant salad.
Ingredients:
  • 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
  • 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
Instructions:
  • Combine dressing ingredients in a small bowl or tightly covered container and mix until smooth. Set aside.
  • Preheat a 10-inch nonstick skillet over medium heat until hot. Toast pine nuts in the skillet for about 4 minutes, stirring frequently until they start to brown, then stir constantly until they turn light brown. Remove from skillet and set aside.
  • In a medium bowl, combine corn flake crumbs and garlic powder. Add chicken and toss until well coated. Increase heat to medium-high. In the same skillet, heat 1 tablespoon of oil until hot. Cook the chicken in the oil for 8 to 10 minutes, turning occasionally, until fully cooked; then remove and set aside.
  • In the same skillet, heat the remaining 1 tablespoon of oil until hot. Sauté shallots and mushrooms for about 7 minutes until golden brown and tender. Add sun-dried tomatoes, remove from heat, and mix in the chicken.
  • Arrange fresh spinach on 4 elegant serving plates. Spoon the delectable chicken mixture on top of the bed of spinach. Lightly sprinkle the dish with toasted pine nuts for a delightful crunch. Serve with a drizzle of your favorite dressing.

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