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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 breadcrumb mix and served on a salad of baby spinach leaves in this tasty, sensible dish.
time
prep:
10 min
total:
35 min
servings
total:
6 servings

What You Need

1/2
cup  panko bread crumbs
3/4
cup  KRAFT Shredded Parmesan Cheese
1/4
cup  KRAFT Seasoned Grated Parmesan Cheese Classic Italian
6
small  boneless skinless chicken breasts (1-1/2 lb.)
1/4
cup  KRAFT Zesty Italian Dressing
1
 red pepper, cut into thin strips
1
can  (15 oz.) cannellini beans, rinsed
1
pkg.  (6 oz.) baby spinach leaves

Make It

HEAT oven to 375ºF.

SPRAY baking sheet with cooking spray. Combine bread crumbs and cheeses. Moisten chicken; lightly press cheese mixture onto both sides of chicken to partially coat. Place on baking sheet; sprinkle with remaining cheese mixture.

BAKE 28 to 30 min. or chicken is done (165°F).

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

SERVE chicken over spinach salad.

Kraft Kitchens Tips

Note
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use panko bread crumbs and KRAFT Grated Seasoned and Shredded Parmesan Cheeses. Give it a try!
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.
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