- 1/4 cup plain bread crumbs
- 1/4 cup grated Parmesan 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 thinly-sliced boneless, skinless chicken breast halves
- 1/4 cup milk
- 1 tablespoon oil
- 4 tablespoons oil
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 (6 ounce) package 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.