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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.3
  • Total Fat: 8.7 g
  • Cholesterol: 136.1 mg
  • Sodium: 529.5 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 35.0 g

View full nutritional breakdown of Parmesan Encrusted Chicken with Spinach calories by ingredient
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Parmesan Encrusted Chicken with Spinach

Submitted by: KEDIKAT

Introduction

Light and tasty alternative to fried chicken, served with seasoned spinach. Light and tasty alternative to fried chicken, served with seasoned spinach.
Number of Servings: 4

Ingredients

    1/3 cup all purpose flour

    dash salt and pepper (or to taste)

    4 boneless, skinless chicken breast halves

    1 egg

    2 tsp. water

    3 tbsp grated Parmesan cheese

    1/3 cup Panko (Japanese style) bread crumbs (you can use any fine, dry unseasoned bread crumbs...but I find that the Panko stays crispier)

    1 1/2 tbsp unsalted butter

    1 pkg. (10-12 oz.) frozen spinach, cooked and drained

    1/4 cup each....diced green peppers, onion and celery

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Directions

Mix flour with salt and pepper in quart size plastic zip bag. In a shallow dish or bowl, lightly beat the egg and water until mixed well. In another bowl,mix the Parmesan cheese and the bread crumbs.

Dredge each chicken breast half (shaking each one separately in the closed plastic bag is an easy way to get them thorughly dredged), then dip each one in the egg mixture followed by coating them with the crumb mixture. If you have the time, set the coated breasts on a plate in the fridge to chill for about and hour (this helps the coating to stick well.....but is not essential).

Spray a large skillet with non-stick cooking spray (I like to use an olive oil spray). Heat to medium high and brown chicken breasts on both sides. Reduce heat , cover and continue cooking until done but still tender....about 20 more minutes. If you think that thecoating appears soggy after you remove the cover, just heat a few more minutes uncovered.

Now...if you like only using one pan, you should take the chicken breasts out of the skillet and set them aside....or you can use a separate skillet to melt the butter and saute the vegetables. Sprinkle the vegetables with the steak seasoning (or other seasoning mix such as Mrs. Dash if you are watching your sodium) as you saute, stirring to mix thoroughly.

Toss the drained spinach with the sauted veggies, adding a little lemon juice and/or more seasonings as you desire.

Place the spinach mix on a platter and top with the chicken breast. Makes a nice colorful presentation....and even my spinach-avoiding husband liked it!

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user KEDIKAT.






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