Parmesan-Crusted Chicken & Spinach Salad

-  1/2 cup Italian seasoned dry bread crumbs -  1/4 cup grated reduced fat Parmesan cheese -  1 lb. boneless, skinless chicken breast halves, thinly sliced -  3 egg whites, slightly beaten -  6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  1 medium shallot or 1 small onion, chopped -  1 clove garlic, chopped -  1 Tbsp. lemon juice -  1 bag (5 oz.) baby spinach leaves

Combine bread crumbs with cheese in large resealable plastic bag. Dip chicken in egg whites, then bread crumb mixture until evenly coated.

Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the chicken, turning once, 4 minutes or until throughly cooked. Remove chicken to serving platter and keep warm. Repeat with 2 tablespoons Spread and remaining chicken.

Heat remaining 2 tablespoons Spread in same skillet over medium heat and cook shallot, stirring frequently, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in lemon juice and cook 30 seconds. Remove from heat and allow pan to cool about 2 minutes. Toss in spinach. Season, if desired, with salt and ground black pepper. Serve wilted spinach over chicken.