BREADED CHICKEN BREASTS WITH SPINACH AND DILL SAUCE

Submitted by: Brigitte Renaud

Serves: 6

Preparation time:
Cooking time:

Ingredients

3 CHICKEN BREASTS, SPLIT, SKINNED AND BONED
1/3 C. PREPARED MUSTARD ( PREFERABLY DIJON)
1/3 C. SOUR CREAM OR PLAIN YOGURT
2 TBSP CHOPPED FRESH DILL OR 1/2 TSP DRIED)
1/4 TSP PEPPER
3 C. BREADCRUMBS
SAUCE:
2 TBSP BUTTER
3 TBSP FLOUR
3 C. MILK (HOT)
1 TSP SALT
10 OZ SPINACH, COOKED, SQUEEZED DRY AND CHOPPED
1/3 C. CHOPPED FRESH DILL OR 2 TSP DRIED
1/4 TSP NUTMEG
1 C. GRATED SWISS CHEESE ( APROX. 4 OZ/125G)

Method

1-PAT CHICKEN DRY. COMBINE MUSTARD, SOUR CREAM, DILL AND PEPPER IN A FLAT DISH.
PLACE BREADCRUMBS IN ANOTHER DISH. DIP CHICKEN INTO MUSTARD MIXTURE TO COAT; ROLL IN BREADCRUMB. PAT CRUMB IN WELL.
2-BRRUSH A COOKIE SHEET LIGHTLY WITH OIL AND PLACE IN OVEN WHILE PREHEATING AT 375F. PLACE CHICKEN IN HOT COOKIE SHEET AND BAKE 20 MINUTES. TURN AND BAKE 15 TO 25 MINUTE LONGER DEPENDING ON THICKNESS OF CHICKEN.
3-WHILE CHICKEN IS BAKING PREPARE SAUCE.
MELT BUTTER IN SAUCEPAN; WHISK IN FLOUR. COOK WITHOUT BROWNING 5 MIN. WHISK IN HOT MILK; BRING TO A BOIL. ADD SALT AND PEPPER; COOK OVER LOW HEAT, STIRRING OCCASIONALLY, 10 MINUTES. ADD SPINACH, DILL, NUTMEG; COOK 5 MIN. LONGER. ADD CHEESE; COOK UNTIL MELTED. SEASON TO TASTE
SERVE CHICKEN BREASTS WITH SAUCE SPOONED OVER TOP

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