Spinach-Topped Buffalo Chicken

Ingredients

• 1 cup baby spinach fresh packed
• 1 oz cheese blue crumbled
• 0.3 cup sauce of the chicken from the turbo broiler 
• 2 tablespoons cornmeal 
• 1  eggs 
• 2 tablespoons dressing french
• 2 teaspoons seasoning italian
• 1.3 lb chicken breast boneless skinless
• 2 tablespoons vegetable oil 
• 0.5 cup baking mix bisquick heart smart®

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In shallow dish, beat egg and 2 tablespoons of the Buffalo wing sauce with whisk. In another shallow dish, stir Bisquick mix, cornmeal and Italian seasoning. Dip chicken in egg mixture, then coat with Bisquick mixture.
3. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, or until golden brown on outside and no longer pink in center.
4. Meanwhile, in small bowl, mix remaining Buffalo wing sauce and the French dressing. Top each chicken breast with 1/4 cup spinach and 1 tablespoon cheese.
5. Drizzle each with 2 tablespoons dressing mixture.