Cheddar-Crusted Chicken with Garlicky Spinach

Courtesy of Cook’s Country

Serves 4

1½ cups crispy rice cereal, crushed

6 oz sharp cheddar cheese, shredded (1½ cups)

4 (6-oz) boneless, skinless chicken breasts, trimmed

Salt and pepper

18 oz (18 cups) baby spinach

2 tbsp olive oil

4 garlic cloves, minced

Adjust the rack to the middle position and heat oven to 400˚. Spray rimmed baking sheet with vegetable oil spray (or line a baking sheet with aluminum foil and spray it for easy clean up.) Combine cereal and cheddar in shallow dish. Season chicken with salt and pepper. Dredge both sides of breasts in cereal-cheddar mixture, pressing to adhere, and arrange on prepared baking sheet. Bake until chicken registers 160˚ and coating is golden brown, about 20-25 minutes. Transfer to serving platter and tent loosely with aluminum foil.

Meanwhile, place spinach and ¼ cup water in large bowl, cover, and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander and, using rubber spatula, press to release liquid. Transfer spinach to cutting board and roughly chop.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until uniformly wilted and glossy green, about 2 minutes. Season with salt and pepper to taste. Transfer spinach to platter and serve with chicken.