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Receta Simple Garlic & Lemon Chicken Strips with Spinach & Sautéed Fresh Bread Crumbs

by Catherine Pappas

Ingredientes

2 lbs. boneless chicken breast – cut into thin slices 1 bunch of fresh baby spinach 2 cups of fresh bread crumbs 2 heads of fresh garlic Olive oil 1 lemon Romano cheese for grating

Marinade: Juice of 1 lemon 4 tablespoons olive oil Dash of kosher salt Dash of black pepper

Direcciones

1. Let chicken strips sit in the marinade for ½ hour or more in the refrigerator.
2. If you have fresh Italian or French bread that has become hard, place it in a food processor and chop. This will stay in a zip-lock in the freezer and is great for so many recipes.
3. Heat about 5 cloves of chopped garlic in a few drizzles of olive oil and let the garlic become a golden color. Add the bread crumbs and toss with the garlic until they become golden also. You may have to add a little more olive oil as you toss. When a golden color is reached, set the bread crumbs aside and grated Romano cheese on them.
4. Rinse spinach in a colander and pat dry.
5. Heat a few drizzles of olive oil and place about 5 cloves of chopped garlic to heat and become a beautiful golden color. Carefully add the spinach and toss until the spinach is wilted, then set aside.
6. In a large frying pan heat a few drizzles of olive oil and add the chicken strips, not too many at a time, and sauté.
7. Plate the chicken with the spinach and add the bread crumbs and toss.

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