Garlic Chicken over Baby Spinach with Toasted Pine Nuts

Ingredients

• 0.3 cup olive oil 
• 0.3 cup juice of lemon fresh
• 1 tablespoon honey 
• 0.5 teaspoon dijon mustard 
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 
• 0.3 cup pinenuts 
• 0.5 cup oatmeal cornflakes 
• 0.5 teaspoon garlic powder 
• 20 oz chicken thighs boneless skinless cut into 1-inch pieces
• 2 tablespoons olive oil 
• 0.8 cup shallots halved sliced
• 4 cups mushrooms sliced
• 3 tablespoons sun-dried tomatoes sliced in oil
• 8 cups baby spinach fresh

Equipment

• bowl
• frying pan
• whisk

Directions

1. In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
2. Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
3. Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder.
4. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
5. In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
6. To serve, arrange spinach in 4 serving plastes; top with chicken mixture.
7. Sprinkle with toasted pine nuts.
8. Serve with dressing.