Creamy Parmesan and Herb Baked Chicken Breasts

With Roasted Butternut Squash and Wilted Spinach

Serves 4


Ingredients:

2 large boneless skinless chicken breasts cut in half
½ C grated parmesan cheese
½ C mayonnaise
2 T fresh basil chopped finely
½ t salt, ¼ t pepper
Squeeze of lemon juice, about 1 t
3 T panko break crumbs
1 small butternut squash cut into 1 inch chunks
6 C fresh spinach
4 T light oil
2 T light balsamic vinegar
Salt and pepper for vegetables and spinach
Torn basil leaves for garnish


Method:

  • Toss the squash with about 2 T balsamic vinegar and about 2 T oil. Roast in 400 degree F oven for about 25 minutes. They were tender but not dried about and had a bit of firmness to them I liked.
  • Pat the chicken breasts dry and coat with about 1-2 T light oil. Place in an oiled baking dish. Mix the mayo, cheese, ½ t salt and ¼ t pepper, parmesan, panko and chopped basil. Slather evenly over the breasts. Cook in a 375 degree F oven for about 25 minutes, or until the center of your chicken is about 170 degrees. Let sit for 3-4 minutes. Serve with torn basil to garnish.



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking