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Source: FamilyTime Community Cookbook

Spinach Chicken Parmesan
A simple spinach cream sauce coats Parmesan cheese and herb-coated chicken breasts. An easy dinner that looks fancy
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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1/3 cup Grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 (4-6-oz.) fresh boneless skinless chicken breasts
1/4 cup chopped green onion
2 tablespoons butter or margarine
2 tablespoons flour
1 cup 2% lowfat milk
1 package (10-oz.) frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped pimiento




Preheat ovent o 350°F.

In a small mixing bowl, combine Parmesan cheese, Italian seasoning and ½ the amount each of salt and pepper. Dredge chicken breasts in mixture until evenly coated; shaking off excess. Reserve remaining cheese mixture and set aside. Arrange chicken in a baking dish just large enough to hold chicken in a single layer.

In a small saucepan, melt butter over medium heat. Add green onions and sauté for 1 minute. Stir in flour and whisk for 1 minute; mixture should bubble, but not brown. Continue to whisk while adding milk in a slow, continuous stream. Cook, stirring occasionally, until slightly thickened. Add spinach, pimiento and remaining salt and pepper. Spoon mixture over chicken and sprinkle with reserved cheese mixture. Bake for 30 to 35 minutes, or until chicken is thoroughly cooked*. Serve warm.





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