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Serve crisp pan-fried chicken cutlets with a spinach salad that's drizzled with a lemony dressing.
1/4 cup plain bread crumbs
1/4 cup grated Pamesan cheese
4 teaspoons McCormick® Basil Leaves , divided
1 1/2 teaspoons McCormick® Garlic Powder , divided
1/4 teaspoon McCormick® Black Pepper, Ground
1 1/2 pounds thin-sliced boneless skinless chicken breasts
1/4 cup milk
5 tablespoons oil, divided
2 tablespoons lemon juice
1 teaspoon sugar
1 package (6 ounces) baby spinach leaves
Mix bread crumbs, Parmesan cheese, 3 teaspoons of the basil, 1 teaspoon of the garlic powder and pepper in shallow dish. Moisten chicken lightly with milk. Coat evenly with bread crumb mixture.
Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown and cooked through. Transfer chicken to serving platter.
Meanwhile, mix remaining 4 tablespoons oil, lemon juice, sugar, remaining 1 teaspoon basil and 1/2 teaspoon garlic powder in small bowl with wire whisk until well blended. Drizzle dressing over spinach; toss to coat well. Serve chicken with spinach salad.
(Amount per serving)
....delicious and simple to make!
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