½tablespoonhoneythis can be left out if you don't want a little sweetness!
½teaspoonfreshly ground black pepper
Fresh spinachabout 3 cups
In a nonstick skillet over medium-high heat, add the olive oil.
Set out the ingredients in different bowls: The beaten egg should be in one. The panko bread crumbs should be in another relatively large one, tossed with the seasonings.
Prepare the chicken: Once the chicken has been pounded and tenderized, toss it into the bowl with the beaten egg. Make sure it's coated, then transfer it to the bowl with the panko. Once the chicken is coated on both sides, carefully transfer into the skillet. Repeat this process with the second chicken breast.
Cook each chicken breast for about 10 minutes on the first side. Turn when the chicken's coating is a golden brown color. Cook on the other side until cooked through, then remove from the heat. While hot, cut into strips.
Prepare the salad dressing: In a mason jar, combine the olive oil, balsamic vinegar, honey, freshly ground black pepper and salt. Place the cap on the mason jar, and shake until mixed.
In a large bowl, toss the spinach and parmesan cheese with the salad dressing. (I usually start off with half the jar, then I'll add more if need be.)
Place the spinach mixture on plates, and transfer the warm chicken strips on top of the salad greens. Enjoy warm!