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Chicken with Red Pepper Sauce and Spinach

Total Time

Prep/Total Time: 30 min.


4 servings

This dish is weeknight quick, simple and very pretty. It's also filled with veggies and wonderful flavor…and elegant enough to serve company. —Martha Pollock, Oregonia, Ohio


  • 1 large egg white
  • 1/2 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 6 ounces fresh baby spinach (about 7-1/2 cups)
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 garlic clove, peeled
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup crumbled feta cheese
  • Fresh basil leaves, optional


  1. In a shallow bowl, whisk egg white. In another shallow bowl, mix bread crumbs and salt. Dip chicken in egg white, then roll in crumb mixture.
  2. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes per side. Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam just until tender, 3-4 minutes.
  3. Process peppers, garlic and Italian seasoning in a food processor until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
  4. Divide spinach among 4 plates. Serve with chicken; top each plate with about 2 tablespoons red pepper sauce, 2 tablespoons cheese and, if desired, basil.

Nutrition Facts

1 serving: 245 calories, 9g fat (3g saturated fat), 70mg cholesterol, 600mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat, 1/2 starch.

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