Chicken breasts are coated in Parmesan and Italian seasoning, then pan-seared before being finished off in the oven. The chicken is served with a topping made from spinach and spring onions.
If pimentos are available, use these instead of red pepper.
My family really liked this recipe. I did however make several alterations to keep it from being a bit bland. I like dishes with plenty of flavor and of course garlic is a must of me. Here are some changes that I made and it worked out great. I pounded out the chicken to an even thickness. Added 2 cloves crushed garlic to the green onions and butter. I grated probably 3/4 of a cup of fresh parm. Added salt and pepper along with the italian seasoning to the fresh grated parm cheese mixture. Instead of 1/2 C milk, I did 1 C of a milk and sour cream mixed. I mixed with more sour cream than milk just as long as it totalled 1 Cup. I added a pinch of cayanne pepper and salt to the milk mixture during the simmering phase. I put the whole 10oz pkg of frozen spinach and I also added to that a whole package of sauteed mushrooms that I had sauteed in butter and salted. I also substituted the pimentoes for roasted red peppers as did someone else in the reviews. I ended up putting in about 1/2 cup of chopped roasted red peppers in with the spinach and mushrooms. Because there was plenty of vegetables in the mixture, I didn't serve with a side dish of veggies, just a side of herb roated potato pieces. Yum. - 07 Jan 2006 (Review from Allrecipes US | Canada)
This was delicious!! I added some breadcrumbs to the parmesan cheese coating mixture and sauteed some garlic in with the butter for the sauce and added some salt & pepper as well. I omitted the onions (we don't like them) and the pimentos (didn't have any). I also pounded the chicken out to about 3/4 inch so it was uniform in thickness. I baked the chicken alone for 15 minutes and then put the spinach mixture on top for the last 15 minutes so it wouldn't dry out. That worked very well. I will definitely make this again! - 12 Oct 2006 (Review from Allrecipes US | Canada)
I liked this. I used the original recipe for inspiration but changed a few things. I pounded the chicken, dusted it in flour and browned it for 3-4 minutes per side. I chopped up some fresh baby spinach (instead of the frozen) and sauteed it in the water left on the leaves from washing, then drained and set aside until I was ready to add it to the sauce as instructed. I used real grated parmesan (bought a block and grated it). mmmmm ... and cooked fettucine on the side. I put some butter/garlic/basil on the fettucine, then added the leftover sauce once I took the chicken out of the baking dish. YUM! - 13 Mar 2002 (Review from Allrecipes US | Canada)