Garlic Chicken over Baby Spinach with Toasted Pine Nuts Recipe
An easy trick to give sautéed chicken crunch and color--coat with corn flake crumbs. Combine with pine nuts and spinach for an appealing salad.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Tongs
- Spatula
- Spoon
- Dish
- Zip-top bag
- Rolling pin
- Plate
- Serving platter
- Baking sheet
Ingredients
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup pine nuts
- 1/2 cup corn flake crumbs
- 1/2 teaspoon garlic powder
- 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 shallots, halved and sliced (about 3/4 cup)
- 3/4 lb sliced mushrooms (about 4 cups)
- 3 tablespoons sliced sun-dried tomatoes in oil
- 8 cups fresh baby spinach leaves
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