Chicken and Spinach

This recipe is from a Company's coming low carb cookbook.  I did not have high expectations for it because I normally do not eat cooked spinach but it was so good that I will make it again.

Boneless, skinless, chicken breast halves     4
large egg, fork beaten                                   1

margarine or butter                                       2 tbsp.

Canola oil                                                    1 tsp
Chopped red pepper                                    1/2 cup
Chopped onion                                            2 tbsp.

box of frozen chopped spinach,
thawed and squeezed dry                            10 oz.
Seasoned salt                                              1 tsp

Light (or regular) sour cream                    1/2 cup

Dip each chicken breast half into egg in small shallow dish until coated.

Melt margarine in large frying pan on medium.  Add chicken breast halves.  Cook for about 2 minutes per side until lightly browned.  Transfer to greased 1 quart shallow baking dish.  Cook, uncovered, in 350 degree oven for about 10 minutes until chicken is no longer pink inside.  Transfer to a meduim servinig dish.  Cover to keep warm.

Heat canola oil in same frying pan on medium.  Add red pepper and onion.  Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add spinach and seasoned salt.  Heat and stir for about 3 minutes until heated through.

Add sour cream.  Stir.  Divde and spoon spinach mixture onto each of 4 individual plates.  Cut each chicken breast into 5 slices.  Place one sliced chicken breast half on top of spinach mixture.  Serves 4.