GARLIC CHICKEN OVER BABY SPINACH WITH TOASTED PINE NUTS

Garlic Chicken over Baby Spinach with Toasted Pine Nuts image

An easy trick to give sautéed chicken crunch and color--coat with corn flake crumbs. Combine with pine nuts and spinach for an appealing salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 15

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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

Steps:

In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.

Nutrition Facts : Calories 690, Carbohydrate 22 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 9 g, TransFat 0 g