1 pint grape or cherry tomatoes
1 shallot, thinly sliced
1 Tbsp. olive oil
½ tsp. salt
3 boneless, skinless chicken breasts
¼ cup brown rice flour
1 tsp. garlic powder
1 tsp. salt
4 cups baby spinach
10 fresh basil leaves, chopped
20 Rice Chips
Preheat oven to 375°F.
Place the tomatoes, sliced shallot, olive oil, ½ tsp. salt and ¼ cup white wine in small oven-safe, metal fry pan or an 8”x8” glass baking dish.
Stir to coat tomatoes and place in the oven.
Roast for 30 minutes, stir and roast an additional 10 minutes.
While the tomatoes are roasting, prepare the chicken by slicing in half lengthwise to create 6 thin cutlets.
Mix together the ¼ cup brown rice flour, 1 tsp. garlic powder and 1 tsp. salt.
Sprinkle over both sides of the chicken cutlets, gently rubbing it in with your fingers.
Preheat a large sauté pan over medium heat.
Add a light coat of olive oil and heat another 30 seconds.
Lay the chicken in the pan and cook until lightly browned on each side, about 5 minutes.
Move to plate. In the same pan, add another light coating of olive oil and then the spinach all at once.
Using tongs, turn the spinach until it begins to wilt, about 2-3 minutes total.
To serve, place the spinach on the bottom of a serving platter. Arrange the chicken on top.
Generously spoon the tomatoes and pan juices of the over the chicken and sprinkle the basil leaves over.
Lastly, sprinkle with the crushed Garlic & Parmesan Plentils Crunchy Lentil Chips.