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Spinach-Parmesan Chicken

Even though spinach is one of my favorite vegetables, it’s always nice to have another way to include it.  The spinach in this dish needs no excuses to justify itself – it’s good even if it is good for you!

Spinach-Parmesan Chicken

 2 Chicken breasts, boneless and skinless

1 tbsp. Olive oil

¼ cup Onion, chopped

¼ cup Green pepper, chopped

1 cup Chicken bouillon

Dash Ground pepper

2 cups Fresh spinach leaves, whole

2 tbsp. Parmesan cheese, grated

   Heat oil in heavy skillet; brown boneless and skinless chicken breasts on both sides.  Push to side for a bit.  Add chopped onion and green pepper, stirring until onion is slightly transparent. Add bouillon and pepper; cover and simmer on medium-low, adding water as needed to maintain ¼ to ½ inch of liquid in pan.   Chicken is done when juices run clear from a cut in thickest part of meat .  Put several layers of fresh spinach leaves on each piece of chicken, completely covering top.  Sprinkle each with a tablespoon of grated Parmesan cheese.  Serve.

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