About this recipe: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.
25g Parmesan cheese, grated
1/4 teaspoon Italian seasoning
3 skinless, boneless chicken breasts
4 tablespoons chopped spring onions
1 tablespoon plain flour
125ml skimmed milk
140g frozen chopped spinach, thawed and drained
1 tablespoon chopped red pepper
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 180 C / Gas 4.
In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 20x20cm or similar sized baking dish.
In a small saucepan, saute spring onion in butter until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and red pepper and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
If pimentos are available, use these instead of red pepper.