Chicken Florentine
Minutes Prep Time: 15
Minutes Total Time: 50
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup shredded Parmesan cheese
1/2 teaspoon Italian seasoning
2-1/4 pounds boneless skinless chicken breast halves (6 oz each)
1 tablespoon Parkay® Original Spread-tub
1/4 cup sliced green onions
1/2 cup fat free milk
2/3 cup Birds Eye® Chopped Spinach, thawed, squeezed dry
1 jar (2 oz each) chopped pimientos, drained
1/8 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 226 mg | 23% |
Carbohydrate | 2 g | 1% |
Cholesterol | 118 mg | 39% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 10% |
Calories | 294 kcal | 15% |
Sodium | 401 mg | 17% |
Protein | 46 g | 91% |
Saturated Fat | 4 g | 20% |
Sugars | 1 g | 0 |
Vitamin C | 6 mg | 10% |
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
Combine cheese and Italian seasoning in shallow dish. Add chicken; turn to evenly coat both sides. Arrange chicken in prepared baking dish. Set aside remaining cheese mixture for later use.
Melt Parkay in small saucepan over medium heat. Add onion; cook 2 minutes, or until tender, stirring occasionally. Add milk, cook until thickened, stirring frequently. Add spinach, pimiento, and salt; mix well. Spoon over chicken; top with remaining cheese mixture.
Bake 30 to 35 minutes or until chicken is no longer pink in centers and juices run clear (165°F).
Chicken Florentine