Directions:
- Preheat skillet with butter and olive oil over medium heat and oven to 350 degrees.
- Put beaten egg into shallow dish and the breadcrumbs, asiago, salt and pepper right next to it in another dish.
- Coat each breast in egg wash, then breadcrumbs, then saute in pan for 4 minutes on each side until golden brown.
- Transfer to a baking sheet and bake for 15 minutes until cooked through and juices run clear. Top with sun-dried tomatoes and gouda and bake 3 more minutes until melted.
- In a saucepan, melt butter and olive oil and saute shallot in pan until translucent.
- Add flour and cook 1 minute, then add milk slowly, whisking until combined.
- Cook down until thick and creamy, then add white wine, spinach, seasonings and asiago. Remove from heat and stir well to combine.
- Smother chicken with sauce and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 748.65 Kcal (3134 kJ) | ||
| Calories from fat | 386.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.92g | 66% | |
|---|---|---|---|
| Cholesterol | 187.43mg | 62% | |
| Sodium | 2120.28mg | 88% | |
| Potassium | 654.76mg | 14% | |
| Total Carbs | 45.63g | 15% | |
| Sugars | 13.49g | 54% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 40.3g | 81% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.3mg | 18% | |
| Calcium | 1175.7mg | 118% | |
| Amount Per 100 g | |||
| Calories | 154.39 Kcal (646 kJ) | ||
| Calories from fat | 79.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 66% | |
|---|---|---|---|
| Cholesterol | 38.65mg | 62% | |
| Sodium | 437.25mg | 88% | |
| Potassium | 135.03mg | 14% | |
| Total Carbs | 9.41g | 15% | |
| Sugars | 2.78g | 54% | |
| Dietary Fiber | 0.89g | 17% | |
| Protein | 8.31g | 81% | |
| Vitamin C | 1.4mg | 11% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.7mg | 18% | |
| Calcium | 242.5mg | 118% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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