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| PARMESAN CRUSTED BREAST OF CHICKEN OVER CREAMED SPINACH |
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| INGREDIENTS FOR CREAMED SPINACH: |
2 Boxes Frozen Chopped Spinach, defrosted &
strained well
2 c Heavy Cream
2 T Sambuca Liqueur
1 c Parmesan Cheese
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| INGREDIENTS FOR CHICKEN: |
6 Chicken Breast Halves – boneless, skinless,
pounded thin
4 Eggs, beaten
4 c Parmesan Cheese
2 c All Purpose Flour
1 c Vegetable Oil
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| METHOD: |
| Mix ingredients & set aside. |
| METHOD: |
| Dredge chicken in flour, then dip in beaten eggs.
Move chicken to large bowl of parmesan cheese, pressing
cheese into chicken until well coated.
Heat oil in a large sauté pan; add chicken and sauté until
golden brown.
While cooking chicken, heat creamed spinach in a small
saucepan or in your microwave.
Spread approximately 3 tablespoons of heated spinach on
each dinner plate, then top with cooked chicken.
Finish the dish with lemon butter sauce (as follows). |
| INGREDIENTS FOR LEMON BUTTER SAUCE: |
Juice of 2 small or 1 Large Lemon
1 t Worcestershire
1 c Dry White Wine
1 stick Butter, cut up
2 T Chopped Green Onions (tops only)
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| METHOD: |
| Mix lemon juice, wine & Worcestershire in a saucepan and
cook until reduced. (Most of the liquid is cooked out).
Add butter and green onions, stirring until butter is melted.
Drizzle over chicken and serve.
This dish is great for people following Sugar Busters, and
makes a great meal when served with pasta & a green
salad. |
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