Thursday, September 25, 2008

Spinach Chicken Parmesan

Here's a recipe I tried a few nights ago that we both enjoyed and Don is not crazy about chicken. I will be making this every few weeks. The original recipe came from but I followed every variation. Here's my take on it.

Spinach Chicken Parmesan

1/3 c. grated Parmesan cheese
1/3 c. Italian bread crumbs
1/4 t. Italian seasoning
3 skinless, boneless chicken breasts
2 T. unsalted butter
1/2 c. chopped onion
2 cloves minced garlic
1 8 oz. package sliced mushrooms
1 T. all-purpose flour
2/3 c. nonfat sour cream
1/3 c. milk (I used 1%.)
Red pepper flakes to taste
1 10 oz. package frozen chopped spinach, thawed and drained thoroughly
1/2 c. chopped roasted red peppers
Kosher salt and black pepper to taste

Preheat oven to 350 degrees F. In a small bowl combine cheese, bread crumbs and Italian seasoning. Roll chicken pieces in bread crumbs and cheese mixture to coat lightly. Reserve remaining cheese mixture for topping. Arrange chicken pieces in an 8x8x2 inch prepared (Pam) baking dish. Mix milk, sour cream and red pepper flakes; set aside. In a large, non-stick skillet, saute' onion, garlic and mushrooms in butter until tender. Stir in flour. Add sour cream mixture and simmer, stirring until bubbly. Stir in drained spinach and roasted red peppers and mix together. Season to taste with Kosher salt and black pepper. Spoon spinach mixture over chicken and sprinkle with remaining bread crumbs and cheese mixture. Bake uncovered for 40 minutes or until tender and chicken juices run clear.


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