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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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I adopted this recipe from Recipezzar. It used to be called just Chicken Parmesan, but most other dishes with that name on here are tomato based and I wanted to make clear that this one isn't. I have also changed the amounts of some of the ingredients as I felt they just weren't quite balanced. This can easily be doubled . Ingredients:
2/3 cup parmesan cheese, freshly grated |
1/4 teaspoon italian seasoning, crushed |
2 chicken breast fillets, skinless |
1/4 cup onion, chopped |
1 tablespoon margarine |
1 tablespoon all-purpose flour |
1/2 cup skim milk |
5 ounces frozen spinach, thawed, drained and chopped |
1 tablespoon pimiento, chopped (optional) |
1 garlic clove, crushed |
1 teaspoon nutmeg, grated (more to taste) |
Directions:
1. In a small mixing bowl combine half of the cheese and Italain seasoning.
2. Roll chicken pieces in cheese mixture to coat lightly.
3. ARRANGE pieces in an small baking dish.
4. In a small saucepan cook onion in hot margarine till tender.
5. Stir in flour; add milk all at once.
6. Cook and stir till bubbly; stir in drained spinach, garlic and pimiento olives if using, season to taste with salt, pepper and nutmeg.
7. Spoon spinach mixture over chicken; sprinkle with remaining parmesan.
8. Bake, uncovered, in a 350F oven for 30 to 40 minutes or till chicken is fully cooked.
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