Freezing this dish before baking results in chicken that is tender, moist and fresh-tasting.
Servings and Ingredients
|2 tsp.||Hy-Vee Select olive oil|
|2||cloves garlic, minced|
|1||(6 oz) pkg fresh spinach leaves, coarsely chopped (about 6 c.)|
|¼ c.||oil-packed sundried tomatoes, drained and chopped|
|1 tsp.||Hy-Vee dried thyme|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|¾ c.||Hy-Vee grated Parmesan cheese, divided|
|3 oz.||Hy-Vee cream cheese, softened|
|6||medium chicken breast halves|
|1 ½ c.||Hy-Vee 33%-less-sodium chicken broth|
|1 tbsp.||Hy-Vee lemon juice|
|1 tbsp.||Hy-Vee Dijon mustard|
|¼ c.||Hy-Vee panko breadcrumbs|
- In a medium skillet, heat olive oil over medium heat. Sauté garlic until tender. Add spinach; cook until wilted. Remove from heat; stir in sundried tomatoes, thyme, salt and pepper until well mixed. Stir in 1/2 cup of the Parmesan and the cream cheese.
- To flatten chicken breasts, place one at a time in a quart freezer bag or in double thickness of plastic wrap. With a rolling pin or the flat side of a meat mallet, pound to 1/2-inch thickness. Spread about 3 rounded tablespoons spinach mixture on rough side of chicken, leaving a 1-inch border; roll up tightly. Secure each with a toothpick. Place chicken in a 9-by-13-inch baking dish. For sauce, whisk together chicken broth, lemon juice and mustard; pour over chicken.
- To serve tonight, preheat oven to 375 degrees. Combine remaining 1/4 cup Parmesan cheese and breadcrumbs; sprinkle over chicken. Bake, uncovered, for 35 to 45 minutes or until internal temperature of chicken is 165 degrees. Strain sauce; serve with chicken.
- To freeze for later, cover baking dish tightly with plastic wrap and foil. Label and freeze up to 3 months. Thaw in refrigerator, covered, for 36 to 48 hours. Remove plastic wrap and foil. Combine 1/4 cup Parmesan and breadcrumbs; sprinkle over chicken. Bake, uncovered, in a 375 degrees oven for 65 to 75 minutes or until internal temperature is 165 degrees. Strain sauce; serve with chicken.
270 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 100mg
- Sodium: 680mg
- Total Carbohydrates: 6g
- Protein: 31g
Vitamin A 60%
Vitamin C 25%
Hy-Vee Seasons Holiday 2013.