"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Baked with Spinach, Pine Nuts, & Provolone Recipe

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This recipe for Chicken Baked with Spinach, Pine Nuts, & Provolone is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 Whole Chicken Breasts, skinned, boned, halved, and flattened with excess fat removed
1 pkg Fresh Spinach, trimmed and washed
4 Slices Provolone Cheese
2 tsp Pine Nuts
1 tsp Grated Cheese
½ c Flavored Bread Crumbs
½ c Olive Oil
2 Cloves Garlic, chopped
Sprig of Parsley, chopped

Directions:
Directions:
Preheat oven to 425ºF.

In a flat dish, press bread crumbs into chicken on both sides; reserve.

In a sauté pan, sauté garlic in half of the olive oil for just a minute. Add spinach, pine nuts, and grated cheese. Sauté until spinach is limp, cool and reserve.

Oil oven-proof casserole dish large enough to contain the four (4) chicken breast halves.

Lay the chicken in casserole dish and top each piece with spinach mixture and one (1) piece of provolone. Garnish with chopped parsley.

Bake in oven for 20-30 minutes or until done.

 

 

 

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