Sunday, 7 February 2010

Spinach and Almond topped Chicken


Raves for this recipe.This yummy recipe comes from a pamphlet of the
Heart and Stroke Foundation .February is heart month!
This chicken dish is without a doubt one
of the best I have tried lately..
Simple , quick ,full of flavour, moist.
2 Tbsp. Hellman's 1/2 the fat mayonnaise
1 cup lightly packed baby spinach leaves( I use 1/2 pkg of frozen chopped
spinach)
2 Tbsp. chopped almonds
2 Tbsp. bread crumbs
1 Tbsp. grated Parmesan cheese
6 small breasts( suggest they be slightly flattened)
In small bowl combine mayonnaise, spinach, almonds, bread crumbs, and cheese , mix well.
Place chicken breasts on parchment paper covered baking sheet. Spread evenly with mixture. Pat mixture down lightly on chicken breasts.

Roast at 425 for about 16 minutes. (Roasted
mine for 20 minutes.)
I served the chicken with tossed salad and raspberry dressing, nice combo.
One of the best parts, besides all the others mentioned;
the calorie count only
169 per piece.

2 comments:

Rosanne said...

This sounds good!

Shady Gardener said...

This looks wonderful - Must make this soon to redeem myself! I made a terrible rendition of scalloped potatoes tonight for dinner (not enough liquid, I guess. The potatoes were dark. They looked a lot worse than they tasted... but whew!)