Tuscan Chicken with
Creamy Parmesan Orzo
(Serves 4)
Preheat oven to 350 degrees.
INGREDIENTS:
• Tuscan Chicken
• 4 thin-cut chicken breasts
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 5-ounce package baby spinach
• 1 tablespoon olive oil
• 2 2.8-ounce tubes sundried tomato paste
• 2 eggs, beaten
• 1-1/2 cups Italian bread crumbs
• 1 cup shredded parmesan
• 1/2 cup melted butter, divided
INSTRUCTIONS:
Using a rolling pin, pound chicken breasts between sheets of waxed
paper to a thickness of ¾ inch.
Salt and pepper both sides of chicken. Cut each chicken breast in half
lengthwise. Squeeze tomato paste over each chicken breast. Heat olive
oil in large sauté pan and wilt spinach briefly.
Layer wilted spinach over tomato paste on each chicken breast. Roll,
being careful to keep spinach tucked in, and secure with toothpicks.
Beat eggs in shallow dish. Combine Italian breadcrumbs and shredded
Parmesan in second shallow dish.
Dip chicken roll in egg to coat and roll in breadcrumb mixture to cover.
Brush baking dish with 2 tablespoons melted butter. Place assembled
chicken rolls in prepared baking dish and drizzle with remaining
melted butter. Bake at 350 degrees for about 30 minutes, until baked
through. Serve over Creamy Parmesan Orzo.
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