Tuesday, February 11, 2014

Smothered Italian Chicken

When I see something on Stephanie's blog, I know I will enjoy it; when she raves about something, I know I will as well.  This is no exception.  I've made this before, but wanted to highlight it again since I found a way to not waste the rest of the Philly Cooking Creme, again thanks to Stephanie...  see my next post to see how I used it up with amazing results.

This dinner also inspired my husband to make this into a sandwich.  I made more than enough chicken cutlets, which he topped with the leftover sauce, tomato, lettuce, and bacon on a whole grain ciabatta roll to rave results.


Smothered Italian Chicken Source:  Stephanie Cooks
2 chicken breasts, butterflied
1 egg
3/4 cup seasoned bread crumbs
Olive oil
2 roma tomatoes, sliced
1.5 cups baby spinach
1/3-1/2 tub Philadelphia Italian Cooking Creme
Salt and pepper

1- Preheat the oven to 350.
2- Slice the tomato and place in a small baking dish. Season with salt and pepper. Bake covered for 15 minutes or until soft.
3- Meanwhile, dip the chicken in egg, then bread crumbs, until coated. Heat oil and fry chicken until crisp and cooked through. Remove from the heat and keep warm.
4- Add the spinach and cooking creme to the tomatoes. Cover with foil and bake for another 10 minutes or so, stirring well.
5- Spoon the sauce mixture over the hot chicken. Serve immediately.

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