Main dishes

Italian Parmesan Chicken with Tuscan Spinach Salad

Italian Parmesan Chicken with Tuscan Spinach Salad recipe

photo by:kraft

Chicken breasts are coated with a zesty Parmesan mixture and served on a bed of baby spinach leaves in this tasty, better-for-you dish.

time

prep:

10 min

total:

35 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

small boneless skinless chicken breast halves (1-1/2 lb.)

pkg. (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together

1/4

cup KRAFT Zesty Italian Dressing

red pepper, cut into thin strips

pkg. (6 oz.) baby spinach leaves

can (15 oz.) cannellini beans, rinsed

Make It

HEAT oven to 375ºF.

COAT chicken with cheese mixture and bake as directed on package.

HEAT dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Add spinach and beans; cook 3 min. or just until spinach is wilted, stirring constantly.

SERVE chicken over the spinach salad.

Kraft Kitchens Tips

Food Facts

Cannellini beans are white Italian kidney beans that are available both in dried and canned forms. They make a wonderful addition to soups and salads. If cannellini beans are not available, use navy beans, great Northern beans or kidney beans instead.

Rate recipes, or edit your previous ratings and more. Sign In

marysilvia123

posted:3/5/2013

Nice peppy flavor. I used a mixture of Italian bread crumbs and Parmesan cheese in place of the packaged mix. I also rubbed the chicken breasts with a little bit of mayonnaise to help the crumbs stick. Baked at 350 for about 25 minutes. The warm salad was very tasty. Love it

a cook