1 lb. boneless, skinless chicken breast halves, thinly sliced
3 egg whites, slightly beaten
6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1 medium shallot or 1 small onion, chopped
1 clove garlic, chopped
1 Tbsp. lemon juice
1 bag (5 oz.) baby spinach leaves
Directions
Combine bread crumbs with cheese in large resealable plastic bag. Dip chicken in egg whites, then bread crumb mixture until evenly coated.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the chicken, turning once, 4 minutes or until throughly cooked. Remove chicken to serving platter and keep warm. Repeat with 2 tablespoons Spread and remaining chicken.
Heat remaining 2 tablespoons Spread in same skillet over medium heat and cook shallot, stirring frequently, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in lemon juice and cook 30 seconds. Remove from heat and allow pan to cool about 2 minutes. Toss in spinach. Season, if desired, with salt and ground black pepper. Serve wilted spinach over chicken.
TIP: Feel free to substitue your favorite salad greens. To save time, try using prepared cooked breaded chicken cutlets.
Cost per recipe*: $10.86.
Cost per serving*: $2.72.
*Based on average retail prices at national supermarkets.
