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
Romano cheese for grating
Juice of 1 lemon
4 tablespoons olive oil
Dash of kosher salt
Dash of black pepper
Let chicken strips sit in the marinade for ½ hour or more in the refrigerator.
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.
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 grate Romano cheese on them.
Rinse spinach in a colander and pat dry.
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.
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.
Plate the chicken with the spinach and add the bread crumbs and toss.
This dish is simple, delicious and beautiful!
Lots of Love,