Recipes Spinach-Topped Chicken (Entree)

Number of Servings
    • 12 boneless, skinless chicken breasts (about 3 ½ lbs)
    • 3 egg whites
    • 3/4 cup Italian bread crumbs
    • 1/4 cup grated parmesan cheese
    • 1 tsp salt 1 tsp pepper
    • 1/2 cup sliced green onions
    • 1 Tbl minced garlic
    • 2 Tbl butter
    • 2 Tbl flour
    • 1 cup skim milk
    • 1 10 oz package frozen chopped spinach, thawed and well drained
    • 4 oz pancetta ham, diced

Preheat oven to 350 degrees F. Slightly beat egg whites in small bowl; set aside. Combine bread crumbs, cheese, salt & pepper in shallow dish. Dip chicken breasts in egg whites; roll in bread crumb mixture and arrange in 9x13-inch baking dish. Save remaining crumbs. In a saucepan, cook green onions and garlic in butter until tender. Stir in flour. Stir in milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in spinach and ham. Spoon spinach mixture over chicken; sprinkle with remaining crumb mixture. Bake uncovered 40-45 minutes or until done.

Nutrition Information

211 Calories; 5g Fat; 31g Protein; 8g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 391mg Sodium.