4 boneless, skinless chicken breasts
all purpose flour (for dredging)
2 eggs
1 1/4 cup breadcrumbs
1 1/3 cups shredded jack cheese
salt and pepper, to taste
6 tbsp. butter
3 tbsp. olive oil

SALAD:

2 tbsp. honey
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1/4 cup olive oil
3 tbsp. chopped chives
4 cups fresh baby spinach leaves

Use a mallet to pound chicken to about 1/4-inch thickness. Place flour on plate. Lightly beat eggs in shallow bowl. Mix breadcrumbs and cheese in shallow bowl. Sprinkle chicken with salt and pepper to taste. Dip chicken into flour to coat, then into eggs, then into crumbs. Pat firmly to coat. Place chicken on baking sheet lined with waxed paper.

Cover, refrigerate 30 minute. Melt 2 tbsp butter with 1 tbsp. oil in each of 2 skillets. Put over medium heat. Add chicken to each pan, cook until golden. Turn chicken over and melt 1 tbsp. butter with 1/2 tbsp. oil around chicken in each pan.

Continue cooking until brown on other side. Transfer chicken to plate lined with paper towels. In bowl, whisk honey, vinegar and mustard to blend.

Slowly add oil while constantly whisking, stir in chives.

In a large bowl, toss spinach with dressing, reserving some dressing for chicken. Mound the salad on plates, Cut chicken in half. Arrange chicken on spinach, drizzle with dressing.

Submitted by: Sherry Monfils