On this particular evening, my husband already had a heavy lunch at a fundraiser luncheon and we had made some cookies that morning. I was looking for something to cook that wouldn’t leave us feeling stuffed for the rest of the evening. I found this great recipe and decided to make my own version of it. Everybody loved this meal, including the kids. My daughters love the spinach, and it is slowly becoming one of my favorites (prepared the right way).

On my last grocery trip I had purchased a bag of spinach intending to use it for a salad, but opted to use it in this evening’s meal to be certain that it didn’t ruin. The spinach recipe works well with either fresh or frozen spinach, it really depends on what you have on hand. If we hadn’t had cookies all day I would have also added mashed potatoes to this meal because our three year is a big fan of them as well as everyone else.

3 chicken breasts ($3.75)

1/2 cup crushed almonds ($1.00)

1/2 cup bread crumbs ($0.20)

1/2 teaspoon dried rosemary ($0.20)

1/4 teaspoon kosher salt ($0.05)

1/2 cup 2% milk: ($0.15)

2 medium eggs ($0.30)

1 package of Fresh Express (9oz) fresh spinach: ($1.98)

3 cloves of garlic ($0.15)

1/2 small white onion ($0.20)

8 tablespoons regular Olive Oil: ($1.20)

1 teaspoon kosher salt: ($0.10)

1 teaspoon fresh cracked black pepper: ($0.10)

TOTAL: $9.38

Recipe: Pour six tablespoons of olive oil in the pan on medium high heat. Place one chicken breast between plastic wrap and with the flat side of a meat mallet, flatten chicken to about 1/2 inch thick. Season chicken with salt and pepper.  In a shallow bowl combine the milk with the eggs. In a separate bowl, combine the bread crumbs, almonds, rosemary, and salt. Dip chicken in egg mixture, then bread crumb mixture. Cook chicken in pan flipping half way through the process. Remove chicken from pan.

In same skillet add two tablespoons of olive oil to pan (use judgement based on remaining oil) cook onions on medium high heat until onions are translucent.  Add spinach to pan and cook on medium low for 4-6 minutes until spinach is wilted. NOTE: I omitted cooking time on the chicken since we have stainless steel cookware that tends to cook very quickly.