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Quick Notes: This is another contribution from my friend Erika Bruner. The recipe and photo are hers, but this Spinach Mushroom Parmesan Chicken has some delicious Italian flavors that are absolutely sure to impress your tastebuds!
Ingredients
- 2 large chicken breasts halved lengthwise
- 1/2 c Panko
- 2 tsp Onion powder separated
- 1 tsp parsley
- 1/2 tsp basil
- 1/2 tsp oregano
- 2 tbsp olive oil for frying
- 1 c frozen spinach thawed and pressed
- 1 can cream mushroom soup
- 1 c heavy cream
- Garlic salt and pepper to taste
- 1/2 c parmesan (more for garnish)
Instructions
- Combine panko, 1 tsp onion powder, parsley, basil, oregano on a plate.
- Clean and wash chicken halves. Dredge them in panko mixture and coat well.
- Heat oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through. Remove chicken and keep warm.
- For the sauce, add rest of onion powder, garlic salt and pepper to taste, and cream of mushroom soup. Warm and add spinach. Cook and stir for 2 minutes over a simmer. Add cheese.
- To serve, cook penne pasta according to directions. Cut chicken on bias and lay over a bed of noodles. Add sauce and garnish with more cheese.
This would go great with a side of our Garlic Butter Green Beans!
