delicious & easy, this recipe, if made in this quantity, feeds our family of 8 comfortably, with enough leftover chicken to chop up and add to a salad mix for lunch the following day...
Even if it is only for you and your husband, it freezes extremely well and heats up nicely in the oven (I recommend freezing any leftovers in casserole dishes covered in foil, that way all you have to do it pop it in the oven, turn it up to 350 degrees and warm for 30 minutes)
full recipe after photos...
making sure pouring cream around chicken
freshly grated Romano is my favorite in this dish, but Parmesan may be substituted
after baked, the result will look like this:
Donna's Chicken
Ingredients: 2 cups all purpose flour 9 chicken breasts, washed + fat cut off + patted dry 16 cups of freshly picked spinach (or one large bag of fresh spinach) — washed + dried 2 cups heavy whipping cream 2 cups Romano cheese sea salt + freshly cracked pepper
Directions: Place all washed and dried spinach into a 15" x 9" baking dish. In a shallow dish, add flour, and coat each chicken breast lightly and place on top of chicken. Pour whipping cream onto spinach, trying to avoid pouring it onto the chicken. Sprinkle Romano cheese on top of chicken breasts and season with sea salt and freshly cracked pepper to your desired taste. Bake in a 350 degree oven for 45 minutes, or until chicken is light golden brown. Serving recommendations: freshly baked sourdough bread, whole strawberries & a cordial glass of Moscato wine (if age appropriate) — the sweetness of the wine goes so well with the Romano cheese and strawberries (you can also have fresh strawberries with a glass of Moscato for dessert!)
xo+kitchen blessings,
