This Italian dish is a great main course meal as it includes many tasty ingredients such as mushrooms, Parmesan, Worcestershire sauce, and paprika.
5 tablespoons butter, divided
3/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
2 pounds Gold'n Plump® Boneless Skinless Chicken Breast Tenders
1/4 cup finely chopped scallions (green onions)
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove liquid
1 can (4 ounces) sliced mushrooms, drained
1 teaspoon fresh lemon juice
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 cup fat-free low-sodium chicken broth
1/2 cup 2% milk
1/2 cup (2 ounces) finely shredded Swiss cheese
1/4 cup dry sherry (not cooking sherry)
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon paprika
Preheat oven to 350°F. Lightly oil 13” x 9” baking pan with cooking spray.
Melt 2 tablespoons butter in large skillet over medium heat. Stir in bread crumbs and Parmesan; transfer mixture to small bowl. Rinse skillet.
Melt 1 tablespoon butter in skillet over medium-high heat. Add chicken and green onions; cook, stirring occasionally, for 10 minutes or until chicken is almost done, but not browned. Stir in spinach, mushrooms, lemon juice, and salt. Spread mixture in prepared pan. Rinse skillet.
Melt remaining 2 tablespoons butter in skillet over low heat. Add flour, whisking until smooth. Gradually add chicken broth, whisking constantly to prevent lumps. Increase heat to medium. Add milk; stir constantly for 3 minutes or until mixture is smooth and thick.
Remove pan from heat. Add cheese, sherry, Worcestershire sauce, and pepper; stir constantly for 1 minute or until cheese melts. Pour over spinach mixture in baking pan.
Sprinkle chicken mixture with crumb mixture. Sprinkle with paprika.
Bake, uncovered, for 20 to 25 minutes or until crumbs are lightly browned and chicken is thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat37%
- DAILY VALUE
- DIETARY EXCHANGES
Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.