"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pan-Fried Chicken & Spinach Salad Recipe

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This recipe for Pan-Fried Chicken & Spinach Salad, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Helwig
Added: Wednesday, May 13, 2009


4 chicken breasts, boned and skinned
1/4 cup flour
1 large egg, beaten
2/3 cup Italian bread crumbs
1/4 cup olive oil
6 oz baby spinach
1 large apple, chopped
1/2 cup chopped walnuts
prepared poppy seed dressing
crumbled bleu cheese

Dip chicken in flour, egg and bread crumbs. Cook in olive oil. Cut cooked chicken in diagonal strips. Top spinach with chicken, apple, walnuts, cranberries, bleu cheese and poppy seed dressing. Serves 4.




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