Ingredients
4 boneless, skinless chicken breasts
2 eggs
1cup breadcrumbs
½ cup finely grated parmesan cheese
salt and pepper
1 tablespoon each oil and butter or margarine
1 lb. sliced mushrooms (crimini or white)
1-tablespoon butter or margarine
2 bags spinach (ready mix, washed and dried)
1-tablespoon butter or margarine
Preparation
Pound breasts to thin. Beat eggs. Combine bread crumbs and parmesan cheese, and a touch of salt and pepper to taste. Dip the chicken breasts in egg, and then in the breadcrumb mixture, patting to coat completely.
In a skillet, over medium heat, melt butter and oil. Sauté the chicken, turning once, until done, about 7 minutes per side. Transfer to platter and keep warm.
In another skillet, sauté mushrooms until tender. In another skillet, sauté spinach until just wilted. (You can perform these two steps while chicken is cooking also!)
Place the spinach on a plate, topped with the chicken breast and spoon mushrooms over the chicken breast.
