Simple Garlic & Lemon Chicken Strips With Spinach & Sautéed Fresh Bread Crumbs

Photo: Lady Catherine Gourmet

Ingredients

2 pounds boneless chicken breast – cut into thin slices

1 bunch of fresh baby spinach

2 cups of fresh bread crumbs

2 heads of fresh garlic

Olive oil

1 lemon

Romano cheese for grating

Marinade:

1 Juice of lemon

4 tablespoons olive oil

Dash of kosher salt

Dash of black pepper

Preparation

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 grated 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.