Chicken breasts are coated with a zesty Parmesan breadcrumb mix and served on a salad of baby spinach leaves in this tasty, sensible dish.
What You Need
Original recipe yields 6 servings
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
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Let's 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 until 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.
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!
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.