Ingredients

• 1 TBL Sendik’s extra virgin olive oil
• 4 boneless chicken breast halves
• ⅛ tsp salt
• ¼ tsp fresh ground black pepper
• 1 c. Italian seasoned breadcrumbs
• 1 – 16 oz can apricot halves in light syrup
• 1 TBL lemon juice
• 2 tsp Sendik’s extra virgin olive oil 
• 1 – 10 oz. pkg fresh spinach 
• ¼ tsp salt

Directions

1. Heat 1 TBL olive oil in a large nonstick skillet over medium high heat.
2. Sprinkle chicken breast evenly with salt and pepper. 
3. Place chicken and breadcrumbs in a large zip-lock bag, seal and shake to coat.
4. Add chicken to pan and cook 2½ minutes per side.
5. Drain apricots in colander over a bowl, reserving ½ cup liquid.
6. Add apricots and ½ cup liquid to pan. Cover and cook 3 minutes or until chicken is done.
7. Remove chicken mixture from pan and wipe pan clean with a paper towel.
8. Heat 2 tsp olive oil in pan.
9. Add lemon juice, salt and spinach. Cook for 3 minutes.
10. Serve chicken mixture on top of sautéed spinach.