Spinach, chicken, and feta cheese served with a sun-dried tomato vinaigrette. Delish!
Geoff cooked the chicken - he has to or else it is inedible. (In my fear of dying by evil raw chicken, I always overcook it. I'm fine with baking chicken, but when there is a skillet involved I become paranoid that we'll all get sick.) He poured some Italian breadcrumbs, parmigiana cheese, and garlic into a bowl; dipped the chicken into beaten eggs, and then into the crumbs. Tips: Make sure the skillet (and olive oil inside the skillet) are nice and hot before putting in the chicken so that it browns nicely. Also, don't crowd the pan! Cook in small batches rather than crowd the pan.
We had croissants and a cucumber-tomato salad with this. Very tasty meal!
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