Friday, May 21, 2010

Pan-Fried Chicken & Spinach Salad

I was going to wait until fall when apples are in season to post this recipe, but I had apples on hand (a forced purchase for rabbit bait!!).  And, since I have yet to be successful at raising a fall crop of spinach, I thought it would be wise to make this now!

Source:  Southern Living Magazine

4 skinned and boned chicken breasts
1/4 c. all-purpose flour
1 large egg, beaten
2/3 c. Italian-seasoned breadcrumbs
1/4 c. olive oil
1 (6-oz.) pkg fresh baby spinach
1 large apple, thinly sliced
1/2 c. walnut pieces
1 (8-oz.) jar poppy seed dressing
1/2 c. sweetened dried cranberries
1/2 c. crumbled blue cheese

Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

Cook chicken in hot oil in a large skillet over medium heat 3-5 min. on each side or until done; remove from skillet, and let stand 5 min.  Cut chicken diagonally in 1/2" thick slices.

Toss together spinach, apple slices, and walnuts.  Divide evenly between 4 serving plates; top evenly with cooked chicken.

Stir together poppy seed dressing, cranberries, and blue cheese; serve with salad.

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