1 pint grape or cherry tomatoes
1 shallot, thinly sliced
2 T olive oil
½ t salt
¼ C white wine
3 boneless, skinless chicken breasts
¼ C brown rice flour
1 t garlic powder
1 t salt
4 C baby spinach
10 fresh basil leaves, roughly chopped
20 Garlic & Parmesan Plentils™ Crunchy Lentil Chips, gently crushed
Preheat oven to 375. Place the tomatoes, sliced shallot, 2 T olive oil, ½ t salt and ¼ C white wine in small oven safe, metal fry pan OR an 8 x 8 glass baking dish. Stir to coat tomatoes and place in the oven. Roast for 30 minutes, stir, and roast an additional 10 minutes.
Meanwhile, prepare the chicken by slicing in half lengthwise to create 6 thin cutlets (alternatively you may purchase “cutlets” from your butcher, though they cost more). Mix together the ¼ C brown rice flour, 1 t garlic powder and 1 t salt. Sprinkle over both sides of the chicken cutlets, gently rubbing in with your fingers.
Preheat a large sauté pan over medium heat. Add a light coat of olive oil and heat another 30 seconds. Lay the chicken in the pan and cook until lightly browned on each side, about 5 minutes per side. Remove to plate.
In same pan, add another light coating of olive oil and then the spinach all at once. Using tongs, turn the spinach until it just begins to wilt, about 2-3 minutes total.
To serve, place the spinach on the bottom of a serving platter. Arrange the chicken on top of that. Generously spoon the tomatoes and pan juices over the chicken and sprinkle the basil leaves over. Lastly, sprinkle with the crushed Garlic & Parmesan Plentils Crunchy Lentil Chips.