CHICKEN WITH RED PEPPER SAUCE

CHICKEN WITH RED PEPPER SAUCE

1 egg white
1/2 cup seasoned bread crumbs
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 package (6 ounces) fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained
1 garlic clove, peeled
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Fresh basil leaves, thinly sliced, optional
Directions:
Whisk egg white in a shallow bowl. Combine bread crumbs and salt in another shallow bowl. Dip chicken in egg white, then roll in crumb mixture.
In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender.
Place the peppers, garlic and Italian seasoning in a food processor; cover and process until smooth. Transfer to a small microwave-safe bowl; cover and microwave until heated through.
Divide spinach among four plates; top each with a chicken breast half, about 2 tablespoons red pepper sauce and 2 tablespoons cheese. Garnish with basil if desired