Sautéed Chicken Breasts With Creamy Walnut Sauce

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2 (1 1/2-ounce) slices day-old white bread

1 cup fat-free, low-sodium chicken broth

1/3 cup walnuts, toasted

1/4 cup fresh flat-leaf parsley leaves

2 teaspoons fresh lemon juice

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/8 teaspoon ground red pepper

2 garlic cloves, chopped

6 (6-ounce) skinless, boneless chicken breast halves

1 teaspoon olive oil

1 teaspoon butter

6 cups fresh baby spinach

2 tablespoons chopped fresh flat-leaf parsley

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