Sauted Chicken Breasts with Creamy Walnut Sauce

2 slices day-old white bread
1 cup chicken broth
1/3 cup walnuts, toasted
1/4 cup fresh flat-leaf parsley leaves
2 tsp. fresh lemon juice
3/4 tsp. salt,
1/2 tsp. white pepper,
1/8 tsp. ground red pepper
2 garlic cloves, chopped
6 (6oz. each) skinless, boneless chicken breast halves
1 tsp. olive oil
1 tsp. margarine
6 cups fresh baby spinach
2 tablespoons chopped fresh flat-leaf parsley

Trim crusts from bread. Chop bread; combine bread and broth in a small bowl.
Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves,
juice, 1/2 tsp. salt, 1/4 tsp. pepper, red pepper, and garlic in a food
processor; process until smooth.

Sprinkle chicken with remaining salt and pepper.

Heat olive oil and margarine in a large nonstick skillet over medium-high heat.
Add chicken; cook 7 minutes on each side or until done. Remove chicken from
pan; keep warm. Add chicken broth mixture to pan; cook until hot and
slightly thickened, scraping pan to loosen browned bits.

To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half
on each serving; top each with the sauce. Sprinkle chopped parsley over
each serving.

6 servings