6 skinless, boneless chicken breast halves
1/2 cup olive oil
1 (10 ounce) package chopped onion
1 (10 ounce) package frozen chopped spinach
1 cup bread crumbs
1 egg
1 large onion, sliced into rings
1 large red bell pepper, sliced into rings
1 cup milk
2 tablespoons all-purpose flour
1 cup chopped walnuts or pecans
Heat olive oil in a large heated saute pan. Stir chicken into pan; cook 2 minutes or until no longer pink. Stir in grease, onion, spinach, bread crumbs and eggs, stirring well. Heat olive oil to 350 degrees F (175 degrees C), stirring chicken and olive mixture gently. Pour egg mixture over chicken, stirring gently.
Remove chicken from pan and place back in pan, uncovered; cook 6 minutes or until mostly cooked. Place red pepper in pan; stir well and simmer for 25 minutes, stirring occasionally.
Reduce temperature to medium/low heat. Stir in flour and flour mixture. Stir well to coat both sides of chicken, cover chicken and cook 5 minutes. Place chopped lemon pepper and walnuts over chicken.
Remove chicken from oven mixture and place on platter.
Return melted flour to pan in heat; add milk/fat sparingly. Thoroughly coat chicken with flour mixture.
Pour marinara sauce into pan of Pan with chicken. Reduce heat to medium-low, and add chicken. Continue to cook 10 minutes, or until thickened.