That's-A Goud-A Parmesan Chicken and Creamy Wine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 cups fresh breadcrumbs |
2 tablespoons asiago cheese, shredded |
1 teaspoon salt |
1 teaspoon pepper |
2 eggs, lightly beaten |
4 chicken breasts, pounded thin |
1 tablespoon olive oil |
1 tablespoon butter |
7 ounces gouda cheese, thinly sliced |
sun-dried tomato |
1 tablespoon olive oil |
1 tablespoon butter |
1 large shallot, diced |
2 cups skim milk |
2 tablespoons flour |
1/3 cup white wine (your choice) |
1 cup frozen spinach, defrosted and squeezed dry |
salt and pepper, to taste |
1/8 teaspoon allspice |
1/2 cup asiago cheese, shredded |
Directions:
1. Preheat skillet with butter and olive oil over medium heat and oven to 350 degrees.
2. Put beaten egg into shallow dish and the breadcrumbs, asiago, salt and pepper right next to it in another dish.
3. Coat each breast in egg wash, then breadcrumbs, then saute in pan for 4 minutes on each side until golden brown.
4. Transfer to a baking sheet and bake for 15 minutes until cooked through and juices run clear. Top with sun-dried tomatoes and gouda and bake 3 more minutes until melted.
5. In a saucepan, melt butter and olive oil and saute shallot in pan until translucent.
6. Add flour and cook 1 minute, then add milk slowly, whisking until combined.
7. Cook down until thick and creamy, then add white wine, spinach, seasonings and asiago. Remove from heat and stir well to combine.
8. Smother chicken with sauce and enjoy!
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